Harvard Beets (Sweet Sour Red Beets)
photo by PhantomLeafEffect
- Ready In:
- 17mins
- Ingredients:
- 7
- Serves:
-
3
ingredients
directions
- Mix together the dry ingredients.
- Add vinegar and water and stir until smooth.
- Cook 5 minutes.
- Add beets and let stand desired minutes. (Can marinate in fridge overnight or just while you prepare other dishes).
- Before serving, heat to boiling point and add butter.
- Serve warm.
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Reviews
-
This recipe for beets is outstanding. I used Kuzu instead of cornstarch. I used 1 fresh beet and cooked it first, used 1 tablespoon of apple cider vinegar and 1 tablespoon of water (I think I'll try 2 tbsp water next time). -
This was excellent. Very tasty! Easy to make. My husband and I enjoyed them very much. -
Excellent, I never was a big fan of Beets, but this recipe is awesome. I used White Vinegar on this, so I could have probably cut back on the sugar. Overall this recipe was excellent -
Yum! Lately I've been on a beet craze and I had never had them this way. My Grandma told my Mom that she loved them this way but hadn't had them since her Mother was alive. I usually use only fresh beets but had some whole canned ones to use up from some pickled eggs I made and this made them taste wonderful! I can only imagine that fresh beets would be out-of-this-world. I had them with grilled chicken breast and dilled buttered potatoes and everything tasted good with the sauce. -
Very tasty indeed. I enjoyed the sweet and tangy taste of these beets. So easy to prepare. I will make these again. Thanx!
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Tweaks
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I had canned beets (usually use them just for salads!) These were perfect! Instead of water I used the beet juice from the can...otherwise followed the recipe. Thank you for a recipe...that will be a regular in our house!
