How to Make Harvard BEETS ~ Red Beet Side Dish Recipe
This is a delicious side dish....Harvard Red Beets. I remember this side dish when I was growing up. Sweet and sour and rich and creamy red beets.
Enjoy.
#redbeetsrecipe #redbeetrecipe #harvardbeets #sidedishrecipe #recipes #tesscooks4u #creamybeets
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How to Make Harvard Beets - Side Dish Recipe
2 - 15 oz cans sliced beets (one can with juice and
other drained)
1/2 cup sugar
1 tsp. salt
1 tbsp cornstarch
1/4 cup water
1/4 cup brown vinegar
2 tbsp butter
In a saucepan on low medium, add sugar, salt, cornstarch,
water and cider vinegar.
You can use white vinegar but I prefer the cider vinegar.
Stir and cook over medium heat
stirring frequently for 3-4 minutes. The mixture will
thicken quickly. Remove from heat.
Add beets and juice and stir until combined. Let set covered
for 30 minutes (or longer)..
When ready put on medium heat, add butter and bring up
to heat. Stir frequently and you will see the butter melt and
the sauce will thicken.
Cook for 5-7 minutes until heated through and thickened.
Enjoy.
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PRODUCTS I AM USING ------ AFFILIATE LINK
I love my copper bottom Revere set
Pyrex 3-Piece Glass Measuring Cup Set
Libby's Sliced Beets
Bragg Organic Raw Apple Cider Vinegar
Argo Corn Starch
Domino Sugar, Granulated
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Harvard Red Beets
Harvard Red Beets are pickled red beets, with thickened sauce and served hot! The make a wholesome and delicious addition to any meal! If you want to make these boozy, just add a little wine!
Roasted Beets with Goat Cheese and Walnuts - Easy Roast Beets Recipe
Learn how to make Roasted Beets with Goat Cheese and Walnuts ! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Roast Beets Recipe!
COMMUNITY KITCHEN - How to make “Picked Beets and Harvard Beets”
Community Kitchen is back – and this week Rachel Malcolm demonstrates two ways to prepare beets. A traditional canning method, and an easier recipe for Harvard Beets.
The ingredients and recipe are listed here, but be sure to watch the video and follow along! Remember to comment, like and share this video, and subscribe to our YouTube channel! You will be notified of every new CK episode.
Pickled Beets:
INGREDIENTS:
• 5 lbs (2.26 Kg) small beets, washed and trimmed
• 4 cups (1 L) white vinegar
• 2 cups (500 ml) water
• 2 cups (500 ml) white sugar
• 1 Tbsp pickling salt
• 2 Tbsp whole cloves
• 8 pint-size (500 ml) canning jars with lids and rings
Harvard Beets:
INGREDIENTS:
• 4 cups cooked, peeled, and sliced beets (prepared the same as for pickled beets)
• 4 tsp corn starch
• ¾ cups (175 ml) sugar
• ¾ cups (175 ml) vinegar
• ¾ cups (175 ml) water
• ½ tsp salt
• ¼ tsp pepper
• 3 Tbsp butter
DIRECTIONS (Pickled Beets):
1. Place beets in a large stock pot and cover with water. Bring to a boil and cook for approximately 15 mins, or until tender. Drain, cool, peel and slice.
2. In a large saucepan, make the brine by combining the vinegar, water, sugar, pickling salt and cloves, and bring to a boil.
3. Sterilize jars by immersing them in a large stockpot of boiling water for 10 mins. Soften the rubber on the lids by placing them in hot water.
4. Remove the jars from the boiling water, and fill them with beets. Fill the jar with hot brine and seal the lids.
5. Place a rack in the bottom of a large stockpot. Add water and bring to a boil. Gently lower the jars into the hot water, and make sure the water is about an inch above the top of each jar. Bring the water to a boil for about 10 mins.
6. Carefully remove the jars from the stockpot and let cool. Listen for the ‘pop’ as the jars cool and the lid seals the jar.
DIRECTIONS (Harvard Beets):
1. In a large saucepan, combine vinegar and water, and stir in cornstarch. Add sugar and cook over medium heat.
2. Bring to a boil and add butter and salt. Add the beets and bring to a boil again, cooking for several minutes until cooked all the way through.
#csfscommunitykitchen
BEST Harvard Beets Recipe ~ TASTY! #shorts
Easy and TASTY Harvard beets that are a great side dish for any meal. Full recipe below. Enjoy.
#shorts #shortsvideo #shortsvideoviral #cooking #cookingshow #cookingvideo #recipes #recipevideo #food #foodie
BEST Harvard Beets Recipe ~ TASTY! #shorts
1/2 cup sugar
1 tsp. salt
1 tbsp cornstarch
1/4 cup water
1/4 cup brown vinegar
2 tbsp butter
2 - 15 oz cans sliced beets (one can with juice and
other drained)
In a saucepan on low medium, add sugar, salt, cornstarch,
water and cider vinegar.
You can use white vinegar but I prefer the cider vinegar.
Stir and cook over medium heat
stirring frequently for 3-4 minutes. The mixture will
thicken quickly. Remove from heat.
Add beets and juice and stir until combined. Let set covered
for 30 minutes (or longer)..
When ready put on medium heat, add butter and bring up
to heat. Stir frequently and you will see the butter melt and
the sauce will thicken.
Cook for 5-7 minutes until heated through and thickened.
Enjoy.
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Making Harvard Beets! Simple and Tasty Recipe!
As fall draws ever closer join me in making a simple and easy Harvard beets recipe, the perfect late summer or autumn side dish! This side dish just can’t be beet! :)
Don’t forget to follow Andrew’s Treats and Eats on Twitter, TikTok, and Instagram!!
Twitter: @andrew_eats
TikTok: @andrewstreatsandeats
Instagram: @andrewstreatsandeats
e-mail: ate@terriusmedia.com
Music:
Over Under by Kevin MacLeod
Link:
License:
Recipe
Ingredients:
Several medium sized beets, or 3-4 cups of fully cooked canned beets
2/3rds of a cup of white sugar
1/3rd of a cup of white vinegar, or cider vinegar if you prefer
1/3rd of a cup of water, or beet juice
3 Tbsp. of butter
3 heaping tsp. of cornstarch
Salt and Pepper to taste
Instructions:
If starting with raw beets: Wash and scrub your beets to remove any dirt that might be stubbornly clinging onto them. Then either boil them in salted water, or roast them in foil at 400 degrees in the oven. Cook time will vary, but boiling will generally take between 40 and 50 minutes, and roasting will take between 50 and 60 minutes. Regardless of which method you choose, be sure to check your beets periodically throughout the cooking. A skewer should pass through the beets easily when they are ready.
Next set the beets aside and let them cool until you can comfortably handle them. Once they've cooled enough, remove the skin by using firm pressure. The outside skin layer should easily and cleanly slide off if the beets are fully cooked!
Once the beets are cooked, slice them into rounds, half rounds, or quarter rounds, or if you want bigger chunks, dice them. Any size and shape you choose is fine! I like half or quarter rounds because they're easier and less messy to eat!
Combine the sugar and cornstarch in a medium sized saucepan, and stir until combined. Then add your water and vinegar and put the mixture over medium heat on the stove. Heat the mixture until it thickens, stirring periodically to make sure the mixture doesn't stick to the pan.
Now season with salt and pepper to taste, then add the beets. Bring everything to a boil, reduce the heat to a simmer and cook for 5-10 minutes, stirring often through this whole step to prevent the mixture from sticking and burning.
Finally stir in the butter for the lovely glossy appearance and serve your Harvard beets while they're nice and hot!
#ATE #Cooking #EasyRecipe
Chapters:
00:00 Intro
00:20 What you’ll need
00:45 Preparing the beets
02:00 Preparing the sauce
03:07 Final thoughts