Harvard Beets
Recipe: #36813
April 18, 2021
Categories: Side Dishes, Beet, 5-Minute Prep, Gluten-Free No Eggs, Vegetarian, Sugar, Butter/Margarine, Kosher Dairy, more
"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!"
Ingredients
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 by Step Method
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
No special items needed.