Try this recipe for beets that are combined with sugar, wine vinegar and salt and pepper.
How To Make Harvard Beets
A delicious recipe for Harvard beets with a slightly sour and tangy sauce. A sweet and sour combination with tender beets, and a wonderful reduction from red wine vinegar.
- Drain beets, reserving liquid.
In 1-cup glass measure, pour beet liquid and add enough water to make 1 cup of liquid.
In a 1 quart micro proof casserole or bowl, combine sugar, cornstarch, salt, pepper and vinegar.
- Stir in beet liquid.
Cook uncovered on high, 2 ½ to 3 minutes stirring occasionally, until mixture thickens and is clear.
- Add beets and stir lightly.
- Cook, covered, on high about 5 minutes, or until beets are hot.
- Sugar: 27g
- Calcium: 24mg
- Calories: 144kcal
- Carbohydrates: 34g
- Fat: 1g
- Fiber: 4g
- Iron: 1mg
- Potassium: 491mg
- Protein: 2g
- Saturated Fat: 1g
- Sodium: 508mg
- Vitamin A: 50IU
- Vitamin C: 7mg
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