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Harvard Beets

1/2 cup sugar
2 tablespoons flour
1/4 cup water
1/4 cup white vinegar
2 cans (16 oz) whole beets -- drained


Mix sugar and flour and stir in the water and vinegar. Place beets in slow cooker, pour the vinegar-sugar mixture over them and stir to coat. Cover and cook on high for 4 to 4 hours.

4 to 6 servings
Jim's Comments:

I substituted my own canned beets for the 2 cans mentioned. I basically made half the recipe.

I really liked the way that these beets turned out. I'm pretty well the only one who will eat them here, so I polished them off without thinking.

Yes, I'd make them again.




Some general comments about this recipe:


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