Total Time
30mins
Prep 30 mins
Cook 0 mins

I got this recipe from an old cookbook from 1952. I love harvard beets and this is my favorite beet recipe. It is fast and easy to make. In the winter time you can use a can of diced beets, if you don't have fresh available. Also sometimes I just cook the beets whole, then dice or slice them after "slipping" them in cold water. Slipping beets is a good childhood memory that me and my little sister used to share together.

Ingredients Nutrition

Directions

  1. Pare and dice raw beets.
  2. Cook in covered pan until tender.
  3. Mix cornstarch and sugar.
  4. Add liquid slowly, stirring into a smooth paste.
  5. Cook over low heat until slightly thickened.
  6. Add vinegar and butter.
  7. Stir to blend and pour over beets.
Most Helpful

Boy, Mammafishy! You can't say it wasn't better in the fifties! This recipe was fantastic! I had already dumped my beet juice, so I substituted a bit or orange juice for that and the recipe was excellent! hank you for sharing! Keep up the good recipe sleuthing!

meebsmom February 29, 2008