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I love beets!  And my family especially loves Harvard Beets.  To be honest, I did not know they were called Harvard Beets, but made this dish from an old family recipe that my mom marked as “Beets”.

Over the years, I have updated the original recipe giving it my “healthy” twist.  We enjoy it just as much without the bad stuff.

Beets pack a wallop of good nutrients.  Beets are high in folate, manganese, potassium, iron, Vitamins A, B, & C, zinc, copper, and iron as well as and other plant compounds, such as lutein, zeaxanthin, and betaine.

So, eat up, knowing that you are doing something good for your body.

I hope you enjoy this as much as we do.



2 cups beets, sliced (about 4 medium)

2-3 tsp. arrowroot, depending on the desired thickness

2 tsp. stevia

1/4 c. beet liquid

2 tbsp. apple cider vinegar

2 tsp. butter



Cook washed and sliced beets in a medium pan, barely covered with water.  I do not peel my beets as I want the extra nutrition, but feel free to do so.  Be sure to save the beet greens for a later recipe.  Bring to boil, and simmer for 10-15 minutes, until tender.  Drain and reserve the liquid, reserving 1/4 cup for the sauce.  Be sure to save the remaining liquid to add to smoothies or drink before a workout to enhance endurance and stamina.

In a small saucepan, add the beet liquid and and heat to boiling, then simmer.  Add vinegar and butter.

Stir in the remaining ingredients and cool in refrigerator.

Once cool, add the mixture to beets, and mix thoroughly.  Cool completely.  Serve cold.