By Kaarin on April 28, 2005
Photo by Catnip46
Photo by Catnip46
"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."
Serving Size: 1 (126 g)
Servings Per Recipe: 6
"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!"
"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."
"We just enrolled in a CSA and have never cooked beets before...this recipe is super easy, tasty and quick! I used Recipe #72861 for baked beets to cook them."
"Very nice. Some recipes call for a horrific amount of sugar. This was just the right balance of sweet and acidic. I used about 4 small beets and I halved the sauce ingredients. Good to know it is easily freezable, I'll be making it again to eat at a later date while beets are in season!"
"Excellent! I sliced the beets instead of cubing. My guests and family thought it was delicious. I made this with Healthy Debbie's recipe #327811 (another recipe I highyl recommend!)"
"I sped this up by using canned beats. This has a wonderful taste to it, and I was surprised to find myself actually enjoying beets."
"What a pretty dish. I made this recipe at the end of summer when there was an abundance of beets from the garden. These beets freeze well and when thawed are a perfect side dish for the Christmas dinner. Very delicious."
"I remember these from my childhood and decided to make them for DH. This recipe didn't thicken up for me at all and I recall them being sweeter. Thanks for sharing but I will keep searching/trying for the recipe I remember."
"Very Good and didn't seem too sweet like a lot of other harvard beet recipes. I have a lot of beets in the garden this year and wasn't sure what to do with them all until now!! Thanks so much for sharing this recipe. We will enjoy it all winter long."
"These were fab, i've made loads for the freezer as i grew so much beetroot this year. It will most certainly be on the plate at Christmas. I will also try with malt vingar just to see the differnce. Thanks, loved it!"
"I loved these! I bought 5 bunches of beets from the farmer's market so I made the recipe x 4, (which is a great thing to do because it's a little messy.) For some reason the sugar mixture didn't get really thick for me--I might not have cooked it long enough taking into account it was x 4. But it still tastes wonderful. My hubbie said he could eat the whole thing. It's a great way to preserve beets without the trouble of canning. Thanks so much for the recipe!"
"These were great. I made a double batch and froze in 4 smaller portions. Beets are such a mess it is great to make a big batch and have them in the freezer."
"I love harvard beets. This is the first time I have made them fresh. Very nice! I cooked them up today, Sunday, and will pop them in the freezer for Thanksgiving dinner. Nice to be able to get one more thing done ahead. Thank you!"
"These were delicious and easy. I added cloves to the mix for that little something extra."
"Best beets ever! My kids even liked them. I served them with steamed rice - my tween-age girls particularly loved the way the sauce turned the rice a pretty magenta color! I'm planting beets in my garden this year just for use in this recipe."
"I love this freezer recipe! Made as directed. The Second time I added a tablespoon of orange juice and some grated orange peel."
"Terrific! (I didn't think I liked beets.) Easy to make. The whole family loved them (DH and two DDs)! Then froze a batch to use for Christmas Eve dinner--they reheated perfectly. Will definitely go on my list of freezer favorites."
"Best way to eat beets I have ever tried. Very easy to make, and oh so good to eat."
"This is a really good recipe. It's fast - the color and texture are good. I like Harvard Beets to be a little tarter so I doubled the amount of cider vinigar. It's going to be a new side dish for our Thanksgiving dinner."
"OH yes!!! I made these this evening, I have to admit I've made Harvard beets many times before we love them!! I used 1 large beet...and it's gone!! We love the 'gravy' it makes! YUMMY! Thanks! "