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    You are in: Home / Recipes / Harvard Beets Recipe
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    Harvard Beets

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    mammafishy's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Directions:

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

    Ratings & Reviews:

    • on February 29, 2008

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Harvard Beets

    Serving Size: 1 (96 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 134.9
     
    Calories from Fat 52
    39%
    Total Fat 5.8 g
    9%
    Saturated Fat 3.6 g
    18%
    Cholesterol 15.2 mg
    5%
    Sodium 94.2 mg
    3%
    Total Carbohydrate 20.2 g
    6%
    Dietary Fiber 1.9 g
    7%
    Sugars 17.0 g
    68%
    Protein 1.1 g
    2%

    The following items or measurements are not included:

    beet juice

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