Beets are a perfect vegetable. They are colorful, tasty, high in fiber, and nutritious. They are a good source of folate, manganese, potassium, iron, and vitamin C.
I recently came across a hundred-year-old recipe for Flavored Beets. When I read the ingredient list, the Flavored Beets sounded a lot like the Harvard Beets that my mother made in my youth, so I decided to give the recipe a try.
The Flavored Beets turned out wonderfully. This recipe is a keeper. The delightful sweet sour sauce was lovely, and worked perfectly to enhance the rich, earthy flavor of the beets. The sauce was not as thick as I remember the Harvard Beet sauce my mother made, but the taste was very similar.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
Flavored Beets
2 cups sliced, cooked beets (I boiled, then sliced 4 medium beets – though canned beets would also work.)
3/4 tablespoon cornstarch
1/2 cup vinegar
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons butter
Put the cornstarch and vinegar in a saucepan; stir until smooth. Add sugar and salt, and bring to a boil using medium heat while stirring constantly. Reduce heat and simmer for 5 minutes while continuing to stir. Add butter, and stir until melted. Add beets, and reheat until the beets are hot while gently stirring. Serve
A Hundred Years Ago 
I don’t know why I didn’t like these as a kid – they actually have a little sweetness to them.
Agree with GP on the sweetness. Their leaves too. Both on one plate is a nutrition powerhouse and colorful as the day is long.
I’ve only discovered how wonderful beet greens are in recent years. They are now one of my favorite greens.
a tiny pat of butter, tiny salt n pepper. Even my grandgirls love it.
mmm. . . sounds delicious.
Sometimes it seems like beets are a more popular vegetable now than what they were when I was a child.
The beets on the plate are so appetizing! I always look forward to fresh beet time.
Beets can make a beautiful presentation.
My mother made Harvard beets, too. I didn’t like them as a kid, but now I just might. This recipe looks good.
You should give them another try. They’ve definitely grown on me over the years.
Thank you for this recipe. I remember eating this a lot as a child and have made it with vinegar and sugar. But I will be adding in the cornstarch.
The cornstarch give the sauce a nice consistency.
Looks good, sounds good. Worth a try. I do love beets.
If you like beets, and food with a sweet/sour taste, you’ll really like this recipe. Its’ yummy.
I thought of Harvard Beets right away. I have enjoyed a lot of fresh beets from the local farms this summer. They are one of my favorite vegetables.
Fresh beets in season are wonderful.
This is one of the few vegetables I rarely buy. Not sure why. Guess I should give them another chance?
You should give them another try. They’re a nice vegetable.
I will!
I hadn’t thought of the cornstarch. I only remembered the sugar and vinegar.
The cornstarch not only thickens the liquid, it also gives it a nice glossy shine.
Oh. Great tip then.
I prepare beets in a similar way. Delicious!
I agree – they’re tasty.
Beets are ready for harvest in my garden – both of us enjoy beets – hubby likes them pickled, and I like them in chocolate beet cupcakes! I think I’ll try this recipe for Thanksgiving dinner this coming weekend.
I think that you’ll like this recipe. I never would have thought of putting beets in cupcakes.
You wouldn’t know that there are beets in the cupcakes, if you weren’t in on the baking. Just the *slightest* hint of that earthy taste.
They sound yummy.
These were called pickled beets at my house, growing up. My dad made them and he and one of my sisters would eat them all. I think I’d like them now, but did not then!
Similarly to you, I like beets much more now than what I did when I was young.
This sounds lovely. I must give it a whirl.xxx
I think that you’ll be pleased with this recipe.