Tip: Try beet sauce for more results.
1 - 10 of 12 for harvard beet sauce
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Mix dry ingredients. Add to vinegar and boil a few minutes. Add butter; stir until thickened. Add 1 pint beets, drained.
Blend the ingredients for the sauce. Add vinegar; cook until glazed and add beets.
Blend together. Add 2/3 cup MILD vinegar. Cook until glaze is formed on top. Add beets.
Mix sugar and ... vinegar. Let the sauce boil for 5 ... butter. Pour sauce over beets. Let them stand on back of stove to absorb sweet-sour flavor of sauce.
Wash beets; cook until ... vinegar. Let this sauce boil for 5 ... pour sauce over the beets and let stand for a few minutes to absorb the sweet sour flavor.
Mix salt, cornstarch, sugar and vinegar. Bring sauce to a boil, ... the sauce. Drain beets, add to ... beets are hot. Serve at once. Yields about 6 servings.
Combine beets, water, and ... refrigerate beets and sauce separately up to ... coat. (If made ahead, heat over low heat, about 15 minutes.) Makes 8 cups.
Cut carrots crosswise ... until thickened. Add sauce and butter to ... You can make Harvard Beets by this same ... sauce, add the beets and heat through.
Bring beets to a boiling ... vinegar. Let the sauce come to a ... drained beets. Let stand for a few minutes to absorb the sweet-sour flavor of the sauce.
Cut beet tops 2 inches ... ingredients. Add vinegar - mix to smooth paste. Cook 5 minutes. Add salt, pepper and beets. Simmer. Add butter before serving.
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