1/3 Photos of Harvard Beets for the Freezer (or Right Away)
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.
My Private Note
Units: US | Metric
- 1Mix the sugar, cornstarch, vinegar and water in a pot and boil 5 minutes, stirring often.
- 2Add the beets, toss to coat.
- 3If you are freezing: put one batch in a quart size bag or container, and make a note to add 2 tablespoons butter when reheating.
- 4If you are eating them now: Let stand for at least 30 minutes.
- 5Just before serving, add the butter and reheat to the boiling point.
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Nutritional Facts for Harvard Beets for the Freezer (or Right Away)
Serving Size: 1 (126 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 140.4
- Calories from Fat 35
- Total Fat 3.9 g
- Saturated Fat 2.4 g
- Cholesterol 10.1 mg
- Sodium 100.2 mg
- Total Carbohydrate 25.8 g
- Dietary Fiber 1.7 g
- Sugars 23.4 g
- Protein 1.4 g