Harvard Beets Recipe Allrecipes. Harvard Beets Recipe' title='Harvard Beets Recipe' />Classic Harvard Beets Recipe. Harvard beets are probably named for their deep crimson color. 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 freezertheyre just as good reheated and its a wonderful. Harvard Beets are a little tangy, a little sweet and a whole lot of yummy. My Motherinlaw used to make these occasionally, and I fell in love with their tangy. To make with fresh beets, wash the beets and leave an inch of stem and root end on them. Put the beets in a saucepan and cover with water. Add about 1 teaspoon of salt per quart of water. Bring the water to a boil. Reduce the heat, cover the pan, and boil for 30. Combine cornstarch, sugar and vinegar. Mix well, slowly stir in beet liquid. Blend to a smooth. Harvard-Beets-.jpg' alt='Harvard Beets Recipe' title='Harvard Beets Recipe' />Crimson was officially designated Harvard Universitys color in 1. These classic Harvard beets are sliced and cooked in a sweet and sour sauce made with vinegar and sugar. These instructions start with fresh beets you will first cook, peel and slice. I got this recipe from an old cookbook from 1952. I love harvard beets and this is my favorite beet recipe. It is fast and easy to make. In the winter time you can. Learn how to make Harvard Beets. MyRecipes has 70,000 tested recipes and videos to help you be a better cook. As a shortcut, you can use canned drained beets not pickled and pick up the recipe at that point. If you use that shortcut, this recipe will only take about 2. Beets can be found as a fresh crop at farmers markets from early summer through late fall. They are a superfood, packed with vitamins as well as flavor. Crossiant Rolls here. Look for beets that are firm and that have healthy looking greens attached. The greens are delicious when cooked, so dont simply trim them and throw them away.