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Harvard Beets Divine Recipe
|Canned baby beets/1 1/2 dozen medium-size fresh beets||32 Ounce|
|Sugar||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Orange marmalade||2 Tablespoon|
Serving size: Complete recipe
Calories 997 Calories from Fat 214
% Daily Value*
Total Fat 24 g37.4%
Saturated Fat 15.4 g77.1%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 1415.2 mg59%
Total Carbohydrates 176 g58.7%
Dietary Fiber 6.4 g25.6%
Sugars 118 g
Protein 19 g37.1%
Vitamin A 15.4% Vitamin C 26.6%
Calcium 2.7% Iron 0.93%
*Based on a 2000 Calorie diet
Set beets aside for a moment.
If fresh beets are used; cook in boiling water until tender; drain, cover with cold water, and slip off the skins.
Cut beets into slices and set aside.
Mix sugar and cornstarch in a medium-size saucepan.
Stir in vinegar and cook, stirring constantly, until clear, smooth, and bubbly.
Remove from heat and mix in marmalade and butter or margarine.
When butter has melted, add beets and cook for several minutes over low heat until beets are heated through.