Light Harvard Beets With Carrots
Bright and tangy Harvard beets with carrots offer a sweet and sour flavor combination, perfect as a side dish for family dinners or holiday meals. Light and flavorful.
Ingredients
Instructions
- Wash beets, place in a large saucepan, cover with cold water, and bring to a boil.
- Boil beets for 30 to 45 minutes until tender, then drain and slip off skins.
- Cut beets into 1/4 inch slices.
- In a 2-quart saucepan, stir together sugar, cornstarch, and salt.
- Gradually stir in vinegar and water until smooth.
- Add margarine and stir constantly, bringing to a boil over medium heat, and cook for 1 minute.
- Stir in beets and cooked carrot strips until heated through, then serve.
Tips & Substitutions
For a quicker version, you can use canned beets instead of fresh. If you want to reduce sugar, consider using a sugar substitute that can withstand cooking. For added flavor, try incorporating a pinch of cinnamon or nutmeg into the sauce. You can also swap margarine for a vegan butter alternative for a vegan version. Pairing with a sprinkle of fresh herbs can enhance the dish's presentation.
Serving Suggestions
Serve these light Harvard beets as a vibrant side dish alongside roasted meats or with a hearty salad. They pair beautifully with Grandma Holley'S Jelly Cake for a festive meal. For a complete vegetarian option, consider adding them to a grain bowl with quinoa or brown rice. A drizzle of olive oil and a sprinkle of feta cheese can elevate the flavors further.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the beets and carrots in a saucepan over low heat until heated through. You can also microwave them covered, stirring occasionally, for about 1-2 minutes. Avoid overcooking to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Light Harvard Beets With Carrots contains roughly 130 calories, with 2g protein, 31g carbohydrates, and 1g fat. It is an excellent source of vitamin C (46% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1767mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the beets in advance?
Yes, you can cook and slice the beets a day ahead of time. Store them in the refrigerator in a covered container. When ready to serve, just prepare the sauce and heat the beets and carrots together.
What type of vinegar can I use instead of cider vinegar?
If you don't have cider vinegar on hand, white wine vinegar or rice vinegar are good substitutes. They will provide a slightly different flavor profile but will still work well in this recipe.
Can I add other vegetables to this dish?
Absolutely! Feel free to include other root vegetables like parsnips or sweet potatoes, or even sautéed greens for added color and nutrition. Just ensure they are cooked before adding them to the beets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).