Quick Harvard Beets Recipe!
Harvar Beets Recipe:
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Betty's Harvard Beets -- Mother's Day
Betty demonstrates how to make Harvard Beets. This is a great vegetable for your Mother's Day table. The beets are cooked from scratch and flavored with orange juice, vinegar, sugar, salt, and butter.
Harvard Beets
8 medium-sized beets, washed (leaves trimmed and removed)
½ cup sugar
4 teaspoons cornstarch
½ cup vinegar
½ cup orange juice
2 tablespoons butter
kosher salt, to taste
Place beets in a large pot with enough water to cover beets. Bring beets to a boil over high heat. Reduce heat to medium-low and cook for about 45 minutes, or until fork-tender. Drain beets through a colander, the flood with cold water until beets are easy to handle. Peel beets and cut into slices or wedges, as desired. Set aside. In a medium-sized pot, mix sugar and cornstarch. Add vinegar and orange juice and boil 5 minutes, stirring constantly, until sauce is thickened and clear. Stir in butter. Combine beets and sauce. Sprinkle with kosher salt, to taste. Stir well to distribute flavors. Let stand at back of stove for 30 minutes (or refrigerate for a longer period of time). Heat beets all the way through right before serving. Pour Harvard Beets into nice serving dish and serve immediately. Enjoy! --Betty :)
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Making Harvard Beets! Simple and Tasty Recipe!
As fall draws ever closer join me in making a simple and easy Harvard beets recipe, the perfect late summer or autumn side dish! This side dish just can’t be beet! :)
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e-mail: ate@terriusmedia.com
Music:
Over Under by Kevin MacLeod
Link:
License:
Recipe
Ingredients:
Several medium sized beets, or 3-4 cups of fully cooked canned beets
2/3rds of a cup of white sugar
1/3rd of a cup of white vinegar, or cider vinegar if you prefer
1/3rd of a cup of water, or beet juice
3 Tbsp. of butter
3 heaping tsp. of cornstarch
Salt and Pepper to taste
Instructions:
If starting with raw beets: Wash and scrub your beets to remove any dirt that might be stubbornly clinging onto them. Then either boil them in salted water, or roast them in foil at 400 degrees in the oven. Cook time will vary, but boiling will generally take between 40 and 50 minutes, and roasting will take between 50 and 60 minutes. Regardless of which method you choose, be sure to check your beets periodically throughout the cooking. A skewer should pass through the beets easily when they are ready.
Next set the beets aside and let them cool until you can comfortably handle them. Once they've cooled enough, remove the skin by using firm pressure. The outside skin layer should easily and cleanly slide off if the beets are fully cooked!
Once the beets are cooked, slice them into rounds, half rounds, or quarter rounds, or if you want bigger chunks, dice them. Any size and shape you choose is fine! I like half or quarter rounds because they're easier and less messy to eat!
Combine the sugar and cornstarch in a medium sized saucepan, and stir until combined. Then add your water and vinegar and put the mixture over medium heat on the stove. Heat the mixture until it thickens, stirring periodically to make sure the mixture doesn't stick to the pan.
Now season with salt and pepper to taste, then add the beets. Bring everything to a boil, reduce the heat to a simmer and cook for 5-10 minutes, stirring often through this whole step to prevent the mixture from sticking and burning.
Finally stir in the butter for the lovely glossy appearance and serve your Harvard beets while they're nice and hot!
#ATE #Cooking #EasyRecipe
Chapters:
00:00 Intro
00:20 What you’ll need
00:45 Preparing the beets
02:00 Preparing the sauce
03:07 Final thoughts
Grandma's Harvard Beets
GRANDMA’S HARVARD BEETS
You can find this recipe and more on my website-
INGREDIENTS
• ¼ cup water
• ¼ cup white vinegar
• ¼cup sugar or your favorite sweetener
• ¼ cup beet juice
• 2 tablespoons of corn starch
• 3 tablespoons cool water
DIRECTIONS
1. Peel and clean your beets. Cut up the beats into small ½ inch cubes.
2. Transfer your beets to a pan and cover them with water.
3. Bring the beets to a boil. Continue boiling until they are soft. You should be able to pierce them with a fork very easily.
4. Keep ¼ cup of water and drain the remaining juice. Once you drain the beets, set them aside.
5. Mix your corn starch and water together.
6. Using the same pan, put the water, vinegar, sugar, and beet juice in it. Bring it to a boil.
7. Once it is boiling add your corn starch and water mixture. Continue to boil until it is a thick consistency.
8. Once the sauce is thick, put the beets into your pan. Mix well.
9. Let rest for 5 minutes and serve!
BENEFITS
The benefits of eating beets are enormous! They are high in fiber, vitamins, and minerals, such as vitamin c, manganese, iron, potassium, folate. They are low in calories and fat. Beets improve digestive health by providing fiber that helps keep you regular. Beets have nitrate oxide which helps lower blood pressure and reduce the risk of heart disease. Beets help improve your blood flow and oxygen delivery by increasing your nitrate content which lowers blood pressure. Beets also help fight inflammation with an anti-inflammatory compound such as betalains.
Harvard Beets…My Fave Holiday Side ????
Harvard beets are a classic in my family for Thanksgiving and Christmas dinner and they're perfect for anyone who is vegan or on a gluten free diet. This simple side dish is a must make this holiday season and it's such an easy recipe.
Subscribe and check out all the vegan and gluten free holiday sides I'll be making this week!
Easy Harvard Beets Recipe
Easy Harvard Beets Recipe
Ingredients:
1 (16 ounce) can beets
1/2 cup white vinegar
3/4 cup white sugar
1 tablespoon cornstarch
salt to taste
Directions:
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.
Nutrition
Calories: 207 kcal 10%
Fat: 0 g 1%
Carbs: 53.1g;17%
Protein: 0.1 g 1%
Cholesterol: 0 mg 0%
Sodium: 14 mg 1%
Based on a 2,000 calorie diet