Harvard Beets for the Freezer (or Right Away)

Total Time
Prep 5 mins
Cook 40 mins

The only way to eat beets! When I harvest my beets in the fall I always make up a few batches of this for the freezer-they're just as good reheated and it's a wonderful quick veggie for winter! To prepare fresh beets, I cover them with water, cook for 30 minutes to an hour till tender, then peel and cube. This recipe is a Swedish family tradition. The long cooking time includes the time the beets need to marinate.

Ingredients Nutrition


  1. Mix the sugar, cornstarch, vinegar and water in a pot and boil 5 minutes, stirring often.
  2. Add the beets, toss to coat.
  3. If you are freezing: put one batch in a quart size bag or container, and make a note to add 2 tablespoons butter when reheating.
  4. If you are eating them now: Let stand for at least 30 minutes.
  5. Just before serving, add the butter and reheat to the boiling point.
Most Helpful

I made this recipe and froze it last summer and just this week thawed a package and served them at supper. DH and I both really liked them. We love pickled beets, but this was a nice change and a way to serve them hot, thanks Kaarin!

Cinda Lu January 21, 2013

2/2/10-Very good. Not to sweet, not to sour. Just the right blend of ingredients. I will be making these again.
Updated:7/23/12- I've always just used the red beets but I made these tonight using Golden Beets. I thought the red beets were delicious these were very, very good too.

Catnip46 July 23, 2012

Very tasty and easy.

Kate F. July 29, 2015