1/1 Photo of Fresh Baked Harvard Beets
1 hr 15 mins
Harvard beets are especially good when you start with fresh beets and bake them. Doesn't take much longer than boiling them and they're far more flavorful.
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cups of ...
Units: US | Metric
- 1Trim all but 1" off the stem and root ends of the beets, do not wash, do not peel; remove any dirt with a paper towel; place in a baking pan and seal tightly with aluminum foil; bake at 400° for 1 hour.
- 2When beets are cool enough to handle, remove roots, stems and skins; cut into 1/4" dice, there should be about 3 cups; set aside.
- 3Mix sugar, cornstarch, vinegar and water in a saucepan and bring to a boil, whisking; whisk until thickened, about 30 seconds; remove from heat and whisk in butter.
- 4Add the beets and heat through; add salt to taste; serve at room temperature.
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Nutritional Facts for Fresh Baked Harvard Beets
Serving Size: 1 (221 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 173.1
- Calories from Fat 28
- Total Fat 3.1 g
- Saturated Fat 1.8 g
- Cholesterol 7.6 mg
- Sodium 133.1 mg
- Total Carbohydrate 34.9 g
- Dietary Fiber 3.4 g
- Sugars 30.2 g
- Protein 2.9 g