Betty's Harvard Beets -- Mother's Day

Bettyskitchen's picture

Apr. 29, 2015

Betty demonstrates how to make Harvard Beets. This is a great vegetable for your Mother's Day table. The beets are cooked from scratch and flavored with orange juice, vinegar, sugar, salt, and butter.


Beets 8 Medium
Sugar 1/2 Cup (8 tbs)
Cornstarch 4 Teaspoon
Vinegar 1/2 Cup (8 tbs)
Orange juice 1/2 Cup (8 tbs)
Butter 2 Tablespoon
Kosher salt To Taste



Place beets in a large pot with enough water to cover beets. 

Bring beets to a boil over high heat. Reduce heat to medium-low and cook for about 45 minutes, or until fork-tender. 

Drain beets through a colander, then flood with cold water until beets are easy to handle. 

Peel beets and cut into slices or wedges, as desired. Set aside. 

Mix sugar and cornstarch in a medium-sized pot. 

Add vinegar and orange juice and boil 5 minutes, stirring constantly, until sauce is thickened and clear. Stir in butter. 

Combine beets and sauce. 

Sprinkle with kosher salt, to taste. 

Stir well to distribute flavors. Let stand at back of stove for 30 minutes (or refrigerate for a longer period of time). 

Heat beets all the way through right before serving. 


Pour Harvard Beets into nice serving dish and serve immediately. 

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 1788Calories from Fat 250

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 16 g80%

Trans Fat 0 g


Sodium 2259 mg94.13%

Total Carbohydrates 361 g120.3%

Dietary Fiber 67 g268%

Sugars 272 g

Protein 40 g80%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet