Easy As 1-2-3 Harvard Beets

READY IN: 10mins
Recipe by Maven in the Making

Sweet-and-sour style beets, easy and fast!

Top Review by LindaE

Flavor wise, these were very good. Not too sweet, not too tart. However, once the leftover beets were refrigerated, the sauce turned to jelly because of the cornstarch. Despite trying to warm them, it didn't help and it looked like a purple jellied mess and no one would eat the rest of them so I had to throw them away.

Ingredients Nutrition

  • 1 tablespoon cornstarch
  • 2 tablespoons sugar
  • 3 tablespoons vinegar (white or cider)
  • 1 (15 ounce) can beets, drained (sliced, julienned, or diced)
  • 12 cup beet juice, from the liquid in the can
  • 1 tablespoon butter
  • salt and pepper, to taste

Directions

  1. In small saucepan, combine the ONE tablespoons cornstarch, the TWO tablespoons sugar and the THREE tablespoons vinegar (get it, 1-2-3?)! Stir.
  2. Drain the can of beets, reserving the liquid. Add 1/2 cup of the liquid to the pan.
  3. Cook over medium heat, stirring till thickened and bubbly.
  4. Add 1 tablespoons butter and salt and pepper to taste.
  5. Add drained beets and heat in the sauce till hot through.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a