With a Grateful Prayer and a Thankful Heart: Harvard Beets

Monday, November 24, 2014

Harvard Beets

If your gang is anything like mine, they want the same line-up of stars, year after year, on the Thanksgiving buffet table. Not everyone likes everything, but all want their favorite food as part of the cast. So, especially for my husband, this ancient recipe for Harvard beets is included.

Harvard Beets


Yields 6 servings

2 16-ounce cans sliced beets
1/3 cup vinegar
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 tablespoon butter

Drain  beets, reserving 1/2 cup liquid. In 2- quart sauce pan, mix vinegar, sugar, cornstarch, salt and liquid until smooth; add butter.

Over medium heat, cook until thickened, stirring constantly. Add beets and cook just until heated through, stirring occasionally.

Other Thanksgiving Foods you might enjoy
Dinner Rolls (divide dough into 16 for dinner roll size rather than sandwich size)
Cranberry Mold (uses raw cranberries and apples)


Tori Leslie said...

Looks like a great list but I think I'll pass on the beats. :0)

Ann said...

same here with everyone having their own favorite that has to be on the table.
The beets look good

Cattails said...

John and my mom loved beets and I remember my grandma canning beets. Your photos are gorgeous.

Debby Ray said...

I really like pickled beets...are they the same thing?

Winnie said...

We loooooooove beets, and this looks great! Just looking at the wonderful color and I'm hungry

I'd like to wish you and your family a very Happy Thanksgiving!!

Lynn said...

We are big fans of pickled beets here! I've bookmarked this to try one Sunday dinner soon. Happy Thanksgiving Week:@)

Brandi said...

My sister loves beets. She's been trying for years to convince me to try them cooked. I'll have to email her your recipe.


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