This Harvard Beets recipe is a classic New England side dish that has been around for generations. You’ll love the sweet and sour sauce!
Prep: 15 minutes, Cook: 20 minutes, Total: 35 minutes
Ingredients
2 1/2 pound fresh red beets, trimmed, peeled and cut into bite sized pieces
1 teaspoon kosher salt for cooking water
1 cup granulated sugar
1/4 cup white vinegar
1/2 cup cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper, ground fine
1/2 cup water saved from cooking the beets
2 tablespoons corn starch
6 tablespoons butter
Instructions:
Place beets in cold water and bring to a boil. Once boiling, add the one teaspoon of salt. Cook for 15 minutes. Ladle off and save ½ cup of cooking water and drain off the rest.
Place beets back in pot along with the sugar, both vinegars, salt and pepper. Stir over medium heat.
Add corn starch to the ½ cup of beet water and stir into beets. Cook for five minutes over medium heat then stir in butter until butter has melted into the sauce.
Remove from heat and serve.
Nutrition Facts
Serving Size Portion
Serves 8
| Amount Per Serving | ||
|---|---|---|
| Calories | 247 | |
| % Daily Value* | ||
| Total Fat 8.9g | 11% | |
| Saturated Fat 5.4g | ||
| Trans Fat 0g | ||
| Polyunsaturated Fat 0.4g | ||
| Monounsaturated Fat 2.5g | 0% | |
| Cholesterol 22.9mg | 8% | |
| Sodium 210mg | 9% | |
| Total Carbohydrate 40.6g | 15% | |
| Dietary Fiber 4g | 14% | |
| Sugars 34.6g | ||
| Protein 2.4g | 5% | |
canned harvard beets (sweet)
How To Make canned harvard beets (sweet)
Wash beets thoroughly, leaving 2″ of tops & roots.
Cook beets in boiling water to cover for about 15 minutes.
Plunge into cold water 2 times to prevent bleeding.
Remove skins & cut top off level & root.
Combine water, vinegar & sugar in large saucepan & bring to a boil, stirring until sugar is dissolved.
Add beets & heat, but do not boil.
Pack in sterilized jars. Cover with hot juice to neck of jar.
Place lids & bands on jars.
Process in hot water bath for 30 minutes.
Serve hot as a vegetable or cold on relish trays.
Note: I use larger beets sometimes , but just make sure when you cut them in half or quarter them that they are all the same size so they cook uniformly. We eat them cold as a side.
This recipe never said if you put them in quarts or pints, but I always can mine in pints.
