Harvard Beets

6
Servings
5m
Prep Time
25m
Cook Time
30m
Ready In


"Do NOT use pickled beets! Just like Mom used to make, and we always had these at room temperature. Be sure to use white vinegar, so as not to affect the color. These are slightly sweet, so add sugar to your taste. This is how our family liked them. Sweet & tangy!"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (182.8 g)
  • Calories 187.6
  • Total Fat - 6 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 15.3 mg
  • Sodium - 212.2 mg
  • Total Carbohydrate - 32.6 g
  • Dietary Fiber - 3 g
  • Sugars - 27.9 g
  • Protein - 2.5 g
  • Calcium - 28.3 mg
  • Iron - 1.2 mg
  • Vitamin C - 5.7 mg
  • Thiamin - 0 mg

Step 1

Drain the canned beets, but reserve 1/3 cup of the liquid. In a small prep bowl, stir the cornstarch into the reserved beet liquid until there are no lumps.

Step 2

In a saucepan, combine the beet liquid/cornstarch, sugar, and vinegar. Bring to a boil and cook for 5 minutes.

Step 3

Add the drained beets to the saucepan and simmer for 15 minutes. Stir in the butter, salt and pepper.

Step 4

Serve warm or refrigerated.

Tips & Variations


No special items needed.

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