If you use fresh beets, clean peel and boil until almost tender. Add other ingredients and complete recipe.

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.

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Nutrition Facts

207.3 calories; 0.1 g protein; 53.1 g carbohydrates; 0 mg cholesterol; 13.6 mg sodium. Full Nutrition

Reviews (128)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/29/2003
These tasted exactly as they should - sweet and sour... perfect. In order for the sauce to thicken you need to make sure that the liquid comes to a boil; then reduce and simmer for a few minutes. Cornstarch requires the boiling point to activate as a thickener. Thanks for this! Lara Read More
(218)

Most helpful critical review

Rating: 3 stars
02/14/2011
I used more cornstarch than listed - I think the sauce should be very thick and cling to the beets - almost like a thick cheese sauce would to pasta. I also will use a bit less vinegar next time - the ratio to sugar seemed a bit off - the sweet should be the primary taste then the vinegar - not the other way around. When it is done - but before it cools - I add some butter - gives it more depth. Thanks for listing this recipe - my old early 80's Montgomery Ward Microwave cookbook that I always fixed Harvard Beets from is packed away! Also - I hated to throw away all the extra sauce from this dish - so I combined it with a bunch of other ingredients and made a bbq sauce to bake my country style ribs in! Read More
(14)
159 Ratings
  • 5 star values: 116
  • 4 star values: 32
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
10/29/2003
These tasted exactly as they should - sweet and sour... perfect. In order for the sauce to thicken you need to make sure that the liquid comes to a boil; then reduce and simmer for a few minutes. Cornstarch requires the boiling point to activate as a thickener. Thanks for this! Lara Read More
(218)
Rating: 5 stars
10/25/2010
Very good recipe. To use fresh beets, leave whole with 1-2" of top stems attached. Cover with water and simmer until tender (30-40min for 2" beets). Drain and cover with cold water until cool enough to handle; then simply rub the skins off. If skins are stubborn, scrape off with blunt edge of plastic knife. Then proceed with recipe, adding water as needed to adjust taste. May add 1-2 tbsp. butter after completion if desired. Read More
(161)
Rating: 5 stars
02/21/2004
Have been looking for a beet recipe that tasted like my grandmother's and mother's. Bingo! This was just wonderful and brought back many wonderful memories. Because I've been watching the carbs I used Splenda instead of sugar and added about 1 T. of butter to make the sauce glossy. It still tasted great without using real sugar. Thank you so much. Read More
(90)
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Rating: 4 stars
09/08/2006
I like beets almost any way they're made, but I'd never heard of this - I get the feeling it's a classic recipe. I measured out the exact quantity of beets, since I didn't have cans of the given size. My sauce didn't thicken either (well, maybe a tiny bit). From the reviews, I gather that maybe the sauce should be quite a bit thicker than I obtained. I noted one reviewer's tips on this, and I'll follow them if/when I make this again. That said, the sauce was very tasty - a mildly sweet/sour syrup that accompanied the beets very nicely - a kind of new-and-improved beet juice. Thanks for a nice side dish - I'll put it into my recipe box. Read More
(41)
Rating: 4 stars
12/04/2006
Great beet recipe. I substituted apple cider vinegar instead of white. It was delish! Read More
(30)
Rating: 5 stars
06/30/2006
Hello to all teh Allrecipes cooks,I am not a beet eater but my Mom Husband & Daughter-In-Law are.My husband stated he only likes pickled beets but,I used this recipe and everyone liked this,even my husband could not rave enough about them. I did however add about 2tbl.of sour cream to the beets and all said,they really liked the taste it gave to them.My daughter-in-law is a good cook and she wants the recipe. I love having Allrecipes to go to I use it weekly. Thanks for being here when I need help- Linda Read More
(29)
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Rating: 3 stars
02/14/2011
I used more cornstarch than listed - I think the sauce should be very thick and cling to the beets - almost like a thick cheese sauce would to pasta. I also will use a bit less vinegar next time - the ratio to sugar seemed a bit off - the sweet should be the primary taste then the vinegar - not the other way around. When it is done - but before it cools - I add some butter - gives it more depth. Thanks for listing this recipe - my old early 80's Montgomery Ward Microwave cookbook that I always fixed Harvard Beets from is packed away! Also - I hated to throw away all the extra sauce from this dish - so I combined it with a bunch of other ingredients and made a bbq sauce to bake my country style ribs in! Read More
(14)
Rating: 5 stars
11/27/2005
Beets are an absolute passion with me thanks to my grandparents!I love them-and for me every holiday meal requires harvard beets...beautiful on the plate and deliscious...these cook up fantastic!!! Read More
(14)
Rating: 5 stars
02/13/2008
Wonderful and so quick to make. They were delicious. A quick fix for beets from a can. Never knew it would be so easy...I'll make them often, thank you. Read More
(10)