- three cups sliced raw beets or 2 cans (16 ounces each and every) sliced beets
- one/two cup sugar
- 1 tablespoon all-objective flour
- 1/2 cup white vinegar
- 1/2 teaspoon salt
- 2 tablespoons butter
- In a saucepan, spot raw beets and enough water to cover. Cook till tender, 15-twenty minutes. Drain, reserving 1/four cup liquid. (If utilizing canned beets, drain and reserve one/four cup juice.)
- In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook more than minimal heat right up until thickened. Stir in beets, salt and butter. Simmer for ten minutes.
My favorite way to appreciate cooked beets.
I enjoy this recipe!
This is the greatest recipe I have for Harvard beets!! Absolutely everyone loved them and they’re effortless to put together!!
This receipt is ideal. It belongs underneath “pickles” and is better than most and extremely nutritious !
My Mom manufactured these when I was a small woman. I constantly loved them. Haven’t had them in a lengthy time. Received to contemplating about it and she usually named them Harvard Beets. Well, minimal and behold, I discovered the recipe.
no stars available – excellent!
This is my preferred way to make beets now!
Vollied at a main kitchen right here in Southern Oregon for a year (Sr. Citizen center, Meals on Wheels, and so on) and 1st time I saw this recipe . the leading line was ‘Serves 1,000.’ Believe in me, there had been NO left overs. :>)
I enjoy beets, so it’s not a surprise that I liked this a whole lot. I never have considerably of a sweet tooth so I utilized less sugar than referred to as for and extra some Sriracha in its stead. Yummy!