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Catholic Recipe: Harvard Beets


  • 4 cups water
  • 1 Tablespoon whole cloves
  • 1 bay leaf
  • 3/4 cup sugar
  • 1/2 cup cornstarch
  • 4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Ac'cent*
  • 1-1/2 cups vinegar
  • 1/2 cup butter or margarine
  • 6 quarts sliced or diced canned beets, drained


Serves: 50

Prep Time: 45 minutes

Difficulty: N/A

Cost: n/a

For Ages:n/a



Food Categories (2)


Often Made With (1)

Feasts (0)

Using pre-cooked beets, this is a simple side dish to serve for a large group.


Combine water, cloves, and bay leaf; boil 5 minutes. Strain; discard spices. Combine sugar, cornstarch, salt, pepper, and Ac'cent*; mix well; add to hot spice water; cook stirring, until thickened and clear. Add vinegar and butter or margarine; blend well. When butter or margarine melts, pour over cooked beets. Reheat before serving. Makes 50 servings.

*About Ac'cent: This is a form of monosodium glutamate (MSG), which is supposed to intensify flavor, but unessential in any recipe. Some people also have allergies to this ingredient.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965