WHITE BEETS RECIPE RECIPES

Name: Quick Harvard Beets
Prep time: 30 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 3 cups sliced raw beets or 2 cans (16 ounces each) sliced beets; 1/2 cup sugar; 1 tablespoon all-purpose flour; 1/2 cup white vinegar; 1/2 teaspoon salt; 2 tablespoons butter

QUICK HARVARD BEETS RECIPE: HOW TO MAKE IT

Quick Harvard Beets Recipe: How to Make It image

We grow beets in our own garden, and they're so good in this recipe. They have such a nice flavor and are very pretty when served.

Provided by Taste of Home

Categories Side Dishes

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 6

Ingredients

3 cups sliced raw beets or 2 cans (16 ounces each) sliced beets
1/2 cup sugar
1 tablespoon all-purpose flour
1/2 cup white vinegar
1/2 teaspoon salt
2 tablespoons butter

Steps:

In a saucepan, place raw beets and enough water to cover. Cook until tender, 15-20 minutes. Drain, reserving 1/4 cup liquid. (If using canned beets, drain and reserve 1/4 cup juice.) , In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes.

Nutrition Facts : Calories 133 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 280mg sodium, CarbohydrateContent 24g carbohydrate (21g sugars, FiberContent 2g fiber), ProteinContent 1g protein.

PICKLED BEETS (FOR CANNING) RECIPE - FOOD.COM

Pickled Beets (For Canning) Recipe - Food.com image

A wonderful combination of sweet and sour, you won't be sorry if you try this recipe! This recipe can also be made using about 15-18 larger beets.

Total Time 1 hours

Prep Time 1 hours

Yield 6 pints

Number Of Ingredients 8

Ingredients

35 -40 small beets, unpeeled
2 cups sugar
2 cups water
2 cups white vinegar
1 teaspoon ground cloves
1 teaspoon allspice
1 tablespoon cinnamon
1 teaspoon whole cloves

Steps:

In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
Slice into about 1/4-inch thick or cut into cubes.
Pack snuggly into the canning jars (be careful not to bruise).
In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
Process in a boiling water bath for 12 minutes.
Cool on a rack.

Nutrition Facts : Calories 409.5, FatContent 0.7, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 233.7, CarbohydrateContent 98.2, FiberContent 6.8, SugarContent 90.1, ProteinContent 5

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