Harvard beets from canned beets

Harvard Beets - Fresh beets in a sweet and sour sauce. So delicious!

Mom's Harvard Beets

My grandma made this sweet and sour beet dish for me every time we had Sunday dinner at her house. It's still one of my favorite vegetable side dishes, and definitely my favorite way to eat beets.

This easy recipe for pickled beets and onions makes a great side dish or gift. Quick pickling is a simple technique that doesn't require canning.

This Harvard Beets recipe is a classic New England side dish that has been around for generations. You’ll love the sweet and sour sauce!

Wash beets thoroughly, leaving 2" of tops & roots. Cook beets in boiling water to cover for about 15 minutes. Plunge into cold water 2 times to prevent bleeding....

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.

Try not to judge beets until you’ve sampled a dish of these sweet, sour and silky Harvard beets. The thick, velvety sauce, vibrant color and assertive flavors will convert any skeptic.

These Amish pickled beets are an easy way to put up red beets for winter, but also super yummy as a side to sandwiches, casseroles, soups and more!

These Candied Beets have a sweet orange glaze and with just 5 ingredients they're an easy side dish for the holidays or any day of the week!