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Crinkle Cut Harvard Beets

Microwaverina's picture
  Sugar 1⁄3 Cup (5.33 tbs)
  Cornstarch 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Cider vinegar 1⁄4 Cup (4 tbs)
  Beets/Crinkle-cut style beets 16 Ounce, diced (drained; reserve 1/4 cup liquid)
  Butter 1 Tablespoon

1. Combine sugar, cornstarch and salt in a 1-quart glass casserole. Stir in vinegar and reserved liquid, then beets. Cover with an all-glass lid or waxed paper. Cook in microwave oven 6 to 7 minutes at HIGH, or until mixture boils and thickens slightly; stir occasionally.
2. Add butter to beets and stir until melted.

Recipe Summary


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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 630 Calories from Fat 113

% Daily Value*

Total Fat 13 g19.9%

Saturated Fat 7.8 g39.1%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 844.3 mg35.2%

Total Carbohydrates 124 g41.4%

Dietary Fiber 12.8 g51.3%

Sugars 97.5 g

Protein 7 g14.9%

Vitamin A 10.5% Vitamin C 37%

Calcium 8.2% Iron 21.3%

*Based on a 2000 Calorie diet

Crinkle Cut Harvard Beets Recipe