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Harvard Beets

Serves 6 to 8

Harvard Beets might not have originated with the Pennsylvania Dutch, but they sure do make them often. It fits in with the German 'sweet and sour' dishes. This version is delicious and so simple. My grandmother used red beets that she canned during the harvest season but we use store-bought canned beets which are quite good. Of course, the recipe can be made with fresh beets that are cooked, peeled and sliced. But this works all year round for a quick, easy and delicious side dish. The recipe can be halved or doubled.


In a medium saucepan over medium heat, combine 2 tablespoons butter and flour. Stir until butter is melted and flour is incorporated. Add the juice from 1 can of beets and stir until bubbly and thickened. Add the sugar and vinegar; continue to cook until sugar is dissolved. Taste and adjust the sugar or vinegar as desired, keeping in mind that you will be adding more beet juice. Add the beets and the remaining juices. Stir well and cook until hot. Add the remaining tablespoon of butter, salt and pepper and cook until well combined. Serve immediately, or keep warm over very low heat.