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Harvard Beets

Serves 6 to 8

I did a little research into the history of Harvard Beets and it appears that no one is certain where the recipe originated, even though the title suggests Massachusetts or somewhere in New England. Personally, I would not be surprised if the recipe, or at least some version of it, came from the Pennsylvania Dutch. Harvard beets are typical of PA Dutch cooking and they make them often, sometimes as one of the 'sweets and sours'. No matter where it originated, 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.

Ingredients

  • 3 tablespoons butter, preferably unsalted, divided
  • 2 tablespoons all-purpose flour
  • 2 cans (about 15-ounces each) sliced red beets, with juices
  • 1-1/2 tablespoons granulated sugar
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste

In a medium saucepan over medium heat, combine 2 tablespoons butter and flour. Stir until butter is melted and flour is completely 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 to the pan. 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.

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