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Nutrition Facts
Serving Size 1 (126g) Recipe makes 6 servings
Calories 140
Calories from Fat 35		(25%)
Amount Per Serving		%DV
	Total Fat 4.0g	6%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 10mg		3%
Sodium 93mg		3%
Potassium 268mg		7%
Total Carbohydrate 25.8g		8%
	Dietary Fiber 1.7g	6%
	Sugars 23.5g
Protein 1.5g		2%
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Harvard Beets for the Freezer (or Right Away)

Recipe #119540 | 45 min | 5 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: Kaarin
Apr 28, 2005

The only way to eat beets! When I harvest my beets in the fall I always make up a few batches of this for the freezer-they're just as good reheated and it's a wonderful quick veggie for winter! To prepare fresh beets, I cover them with water, cook for 30 minutes to an hour till tender, then peel and cube. This recipe is a Swedish family tradition. The long cooking time includes the time the beets need to marinate.

SERVES 6 (change servings and units)

Ingredients

1/2 cup sugar
1 1/2 teaspoons cornstarch
1/4 cup cider vinegar
1/4 cup water
3 cups beets, cooked and cubed
2 tablespoons butter

Directions

1
Mix the sugar, cornstarch, vinegar and water in a pot and boil 5 minutes, stirring often.
2
Add the beets, toss to coat.
3
If you are freezing: put one batch in a quart size bag or container, and make a note to add 2 tablespoons butter when reheating.
4
If you are eating them now: Let stand for at least 30 minutes.
5
Just before serving, add the butter and reheat to the boiling point.

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Featured Reviews for This Recipe

From: Grooved Pavement

On Jul 11, 2009

Very nice. Some recipes call for a horrific amount of sugar. This was just the right balance of sweet and acidic. I used about 4 small beets and I halved the sauce ingredients. Good to know it is easily freezable, I'll be making it again to eat at a later date while beets are in season!

0 people found this review helpful

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From: Eunjung

On Nov 12, 2008

Excellent! I sliced the beets instead of cubing. My guests and family thought it was delicious. I made this with Healthy Debbie's Sauteed Beet Tops (another recipe I highyl recommend!)

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From: Sharon123

On May 4, 2005

I cut this recipe in half because I only had one large beet, but wish I'd had more! Delicious! Mmmm, I'm growing beets in my garden so I can make more of this!

4 people found this review helpful

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From: sugarpea

On Jun 27, 2005

Yum. I made the entire recipe and wished I'd doubled it. I was going to try freezing a bit of it but there wasn't any left to experiment with. I'm going to buy tons of beets at the farmers' market and freeze this for next winter as Kaarin suggests. The sauce is very thick when first added to the beets but thins out considerably as it rests.

3 people found this review helpful

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