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Quick & Delicious Harvard Beets Recipe


You will enjoy the Pennsylvania Dutch way to make these. However, the sugar, butter and water can be omitted.


  • 1-34 oz. (qt) jar Kitchen Kettle Pickled Beets
  • 1/2 cup brown sugar
  • 1 cup water
  • 1 tbsp. butter
  • 3 tbsp. cornstarch


Drain juice from beets and pour into a pot. Add sugar & butter. Bring to a boil. Add cornstarch to water and stir well. Slowly stir into boiling juice until thickened and smooth. Add beets. While stirring, bring back to boiling. Remove from heat, let set a few minutes before serving.

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