Harvard Beets
Harvard Beets are an amazing old-fashioned recipe that you will fall in love with. This is easy to make after you roast beets, and is a fantastic side dish.
Servings: 4 servings
Calories: 175kcal
Ingredients
- 1/3 cup granulated sugar (66 grams)
- 1 tablespoon cornstarch (7 grams)
- 1/3 cup white vinegar (78.86 ml)
- 1/3 cup water (78.86 ml)
- 1 1/2 pounds beets roasted and cut into bite sized pieces (680.38 grams)
- 3 whole cloves
- 1 tablespoon unsalted butter (14.1 grams)
- 1/4 teaspoon kosher salt (.66 grams)
- 1/4 teaspoon cinnamon
- dash black pepper
Instructions
- Combine the sugar, cornstarch, vinegar, and water in a small saucepan. Bring to a boil, then turn the heat down and simmer for 5 minutes. You should see consistent small bubbles.1/3 cup granulated sugar, 1 tablespoon cornstarch, 1/3 cup white vinegar, 1/3 cup water
- Turn the heat down to low, add the beets and cloves to the liquid, and cook uncovered for 30 minutes.1 1/2 pounds beets, 3 whole cloves
- Add in the butter, salt, cinnamon, and pepper. Taste and adjust seasonings as needed. Serve warm.1 tablespoon unsalted butter, 1/4 teaspoon kosher salt, 1/4 teaspoon cinnamon, dash black pepper
Video
Nutrition
Serving: 0.5cup | Calories: 175kcal | Carbohydrates: 35g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 281mg | Potassium: 557mg | Fiber: 5g | Sugar: 28g | Vitamin A: 144IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 1mg