Fresh Harvard Beets and Apples

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 110.3
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 35.3 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 1.8 g
  • Protein: 0.8 g

View full nutritional breakdown of Fresh Harvard Beets and Apples calories by ingredient
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A terrific addition to your Thanksgiving meal. A terrific addition to your Thanksgiving meal.
Number of Servings: 6


    * Beets, fresh, 2 cup
    * Apples, fresh, .5 cup, quartered or chopped
    * Cider Vinegar, .25 cup (or white or raspberry)
    * Distilled White Vinegar, .25 cup
    * Splenda, 1 cup (or sugar or another sweetener)
    * Corn Starch, 1 tbsp stirred into .25 cup cold water
    * Ground cinnamon or pumpkin pie spice or apple pie spice, 1 tsp


Peel and slice the beets. (I freeze them whole, defrost, then peel while wearing disposable medical gloves to prevent staining of my skin.) Canned beets may be used. Slice apples with skin on.

Combine vinegars and sweetener in pot. Add beets and apples. Cook until desired tenderness. Add spices. Slowly add corn starch in water, stirring constantly until blended. Cook until thickened. Serve warm or as a cold salad.

Experiment by adding cut green beans and/or walnuts (not included in nutrition information).

I make big batches of this for holiday meals and use my food processor to slice the beets and apples. Excellent leftovers!

Low-carb dieters can eliminate the corn starch and serve this more like pickled beets.

Each serving is approximately 1/4 cup prepared.

Number of Servings: 6

Recipe submitted by SparkPeople user PRAIRIEDAWNPAM.

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Member Ratings For This Recipe

  • the nutritional info has errors, specifically 4 tsp Splenda baking blend does not have 80 calories. If serving size is 1/4 cup the calories of beets are calculated using 1/3 cup

    if using Splenda the overall calorie count is low enough that I would count this as a "free within reason" food.
    - 6/18/13

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  • Incredible!
    Already planning to make this again. - 3/23/12

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