June 23, 2014

Harvard Beets

Every Sunday meal that we ate at my grandma's house when I was a child had harvard beets on the menu. Since my mother never made them, my grandma "spoiled me" by making them every chance she could. I think my other grandmother was jealous; she tried once to make them for me, but it just wasn't the same. I hope I didn't hurt her feelings.

This sweet and sour dish with a velvety sauce has been an important part of my holiday dinners ever since, even now that I'm probably the age my grandma was when she made it for me.

Yes, it includes sugar, and cornstarch which some people avoid due to GMO's. I've not tried to make substitutions, but you are welcome to give it a go if you wish.

To make harvard beets, mix 1/2 cup sugar and 1 1/2 tsp cornstarch in a saucepan.

Add 1/4 cup mild vinegar and 1/4 cup water - instead of water, I use the cooking liquid or the liquid from canned beets. If you use water your dish will be pink instead of this deep ruby red.

Whisk it together, and bring to a boil. Let boil for five minutes.

Add 12 small cooked beets, either sliced or cubed, drained. Or you can use a pint of home-canned beets or 1 can of sliced beets, drained. (Remember to save 1/4 cup of the liquid to add with the vinegar.)

Let stand for at least 30 minutes. Just before serving, bring to a boil again, and add 2 Tablespoons of butter. Stir.

I know that some people don't like beets, but this is a delicious way to enjoy an easy-to-grow vegetable. It's the perfect combination of sweet and sour, with a velvety smooth sauce that's a delight to the eyes as well as to the tongue. (Should I confess that I finish up any sauce that's left in the bowl after dinner?)

Here's the recipe:

From The All New Fannie Farmer Boston Cooking School Cookbook

1/2 cup sugar
1 1/2 tsp cornstarch
1/4 cup mild vinegar
1/4 cup water or beet juice
1 pint or can of sliced beets
2 Tbsp butter

Combine sugar and cornstarch in a saucepan. Add vinegar and water/beet juice and whisk until well blended. Boil for five minutes, then add beets. Let stand 30 minutes, then bring to a boil again, and add butter just before serving.

This post has been shared at some of my favorite blog hops.


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  1. Hmmm...always wondered about Harvard beets. Only way I eat beets is pickled and prefer cold to room temp. Might have to give your recipe a try.

  2. Kathi at Oak Hill Homestead9:11 AM

    I like them just cooked and sliced on salads too. Pickled isn't my favorite. Harvard beets are really good, hot or room temperature or leftover cold.

  3. Should I admit I don't like harvard beets? I love them cold on salads and buttered and warm as a veggie. I have had them harvard for a long time and I think it's time to revisit them. I just make like them! You made it easy with your recipe. ~Pamela

  4. I hadn't heard of Harvard beets until you mentioned it recently. Thanks for letting me know how they are fixed. We may have to try them with some of our canned beets.


  5. Kathi at Oak Hill Homestead12:24 PM

    Pamela, let me know if you like them after trying them again. I know my tastes have changed a lot in the past ten years or so, and I like several things I used to loathe. Then again, you may not. ;-)

  6. Kathi at Oak Hill Homestead12:33 PM

    Fern, I hope you and Frank like them. It's a nice change from "plain beets".

  7. Every Sunday we had Harvard beets but called them "Cornell" Beets!!
    Cornell College is in New York and Harvard is not!!! LOL Exact same recipe. Also had coleslaw made with sugar, oil, vinegar and celery seeds. One of us girls had to sit and chop the cabbage and carrots in a wooden bowl with hand chopper. I still make "Cornell" Beets.

  8. I have forgotten about these beets...my mom made them when we were kids! Thanks for posting this and I am going to make them for Sunday dinner this week

  9. Kathi at Oak Hill Homestead10:51 AM

    You're so welcome, Tracy. I hope you like them as much as you used to, and that your family like them too. Here's to comfort food!

  10. We end up pickling (and canning) all our beets but this may add something new to the menu! Thanks for sharing this on the Art of Home-Making Mondays :)

  11. Kathi at Oak Hill Homestead2:58 PM

    Cornell beets - I love that!!! Thank you for the giggle, Quayceetatter.

  12. We love beets! Looks yummy!

  13. Kathi at Oak Hill Homestead6:19 PM

    Thanks, Heidi!

  14. I love beets too and my mouth was literally watering reading your post! Thank you for sharing with the Clever Chicks Blog Hop!

    Kathy Shea Mormino
    The Chicken Chick

  15. Kathi at Oak Hill Homestead10:48 PM

    Thank you, Kathy!

  16. Those look wonderful! I usually just grate beets up like a carrot and add it to our salad but I would definately try these. Thanks for sharing with Simple Lives Thursday! Hope to see you again this week.

  17. Kathi at Oak Hill Homestead6:01 PM

    Thanks, Angi. I like them in salads too, even a cottage cheese and beets salad.

  18. Pinning. Thanks for the information. Linda Crafts a la Mode


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