Joe’s Honey Harvard Beets
Joe’s Honey Harvard Beets
Joe’s Honey Harvard Beets
I have a love for red beets. I think I could eat them just about every day. I love them pickled, plain, with butter, Harvard style, Borsch, with salads just about any way you can think. It must be some of my Ukrainian heritage.
Mom rarely make cooked beets, though we always had picked red beet eggs so I had plenty of pickled beets, but you know kids, we just stayed from them.
This can be make with fresh or canned beets. Using canned beets cut down on a lot of time and makes this a quick and easy side dish you can throw together in 5 to 10 minutes.
Give it a try, you will fall in love with this great dish/
Ingredients Used in Joe’s Honey Harvard Beets
Joe’s Honey Harvard Beets ingredients.
This serves 2 people
- Canned red beets (I used 1 can for 2 people. Hard to believe that the cans are now down to 14 ounces.)
- Organic Wildflower Honey
- Cornstarch
- Distilled White Vinegar
- Butter
- Salt
Instructions for Joe’s Honey Harvard Beets
Open the can of red beets and drain the liquid out into a measuring cup. You will need about 1/3 cup liquid. If necessary and water to get the 1/3 cup level.
Joe’s Honey Harvard Beets are done cooling, keeping warm until the rest of the meal is done.
Put all the ingredients in a pot except red beets and bring the beet juice mixture to a boil to thicken. Add the red beets and reduce heat to simmer. Cook until heated through.
Serve.
What could be easier? Eating it!
Joe’s Honey Harvard Beets
| Servings | Prep Time |
| 2 servings | 5 minutes |
| Cook Time |
| 5 minutes |
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Using canned red beets here makes this a quick and easy side dish. Substituting organic wildflower honey for the sugar and a nice flavor to this traditional recipe. Enjoy
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- 1 can Red Beets about a 1 pound can (I had a 14 ounce can) (drained, reserve liquid)
- 1/3 cup drained liquid from cooked beets add water if necessary to the 1/3 cup measurement
- water as needed
- 1/4 cup honey Organic Wildflower
- 1/3 cup Distilled White Vinegar
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 2 tablespoons butter
- Drain the canned red beets, reserving the liquid. Set the beets aside.
- To the reserve beet liquid, measure out 1/3 cup, if necessary add water to the 1/3 mark. Place in a pot along with the other ingredients except the red beets.
- Heat to a boil, stirring occasionally until the mixture thickens. Add the red beets. Cook long enough to heat the beets. Serve