How to Make Harvard BEETS ~ Red Beet Side Dish Recipe

Today I’m going to share with you one of
my favorite side dishes growing up… Harvard beets. They are so delicious! Welcome to Tess’s kitchen. So let’s get started! In a saucepan on
low-medium I’m adding a half a cup of sugar and here I’m using palm sugar. I’m
adding a teaspoon of salt, a tablespoon of cornstarch, a quarter cup of water and
a quarter cup of cider vinegar. You can also use white vinegar but I prefer the
cider vinegar. Cook over medium heat stirring frequently for about three to
four minutes. The mixture will thicken quickly after three or four minutes.
Remove it from the heat. While growing up, I remember this Harvard
beet recipe as a side dish for meatloaf or at the Holiday table with turkey.
Actually you can eat these beets hot or cold. The sauce has a sweet and sour note with
the sugar and vinegar. The beets are covered with this creamy beautiful sauce
that is a great addition to any meal. Now I’m adding two 15 ounce cans of sliced beets. One with the juice and the other one drained. You can also use fresh beets for this
recipe that have been cleaned, peeled and boiled until almost tender. Give the
beets a gentle stir making sure all the beets are coated and everything is well
combined. We are going to cover this and let it set
for 30 minutes. Time is up and it’s actually been a
couple hours. I’m putting the beets back on the stove and bringing them up to
heat. Also at this time I’m adding 2 tablespoons of butter. I’m going to let that butter melt and
combined into that fabulous sauce making it creamy and rich! It will take about
five to seven minutes to heat the beets through and bring up the heat. You will see the butter melt and the
sauce will thicken. You can find this recipe and the list of ingredients in the
description box below. If you like this video remember to give
me a THUMBS UP, SUBSCRIBE and leave a COMMENT below. You can also come visit me
on Facebook and Tess Cooks4u blog. (text modified/info updated) The beets look like they’re heating and
thickening well, and OH!, and they smell delicious! One way that I can tell they
are done is run my finger over the back of the spoon and if the sauce does not
run together, it’s done. And they are ready and you can see where
the sauce is already starting to thicken. I have seen some add a hint of clove or
some orange juice or zest. I like the traditional version. You can
store these Harvard beets in the refrigerator up to a week. Just add a
little bit of water and reheat over medium heat. I hope you give this Harvard beet recipe
a try. Being that the beets are so rich and creamy, sweet and good, it is a good
way to get the kids to eat their vegetables. Until next time, enjoy. Thanks for joining me here in Tess’s
kitchen. If you like this video please remember to give me a THUMBS UP and
SUBSCRIBE to my channel for future recipe videos. You can also come visit me
on Facebook and Tess Cooks4u blog. (text modified/info updated) Thanks for joining me and we’ll
see you next time.

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