Harvard beets are something I remember quite fondly from my childhood. I was never much of a fan of beets, but this recipe always got me to gobble them right up. These beets are sweet, tangy, and totally delicious! Coated in a rich glaze, I’m sure they could turn any beet hater into a beet lover. Plus, they’re super gorgeous to look at, too!
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These jewel-toned Harvard beets are such an easy way to pretty up any meal. They’re so bright and beautiful, and they taste delicious to boot! I love the sweet and tangy flavor and the creamy thick sauce. They’re perfect for the holidays!
What’s in This Harvard Beets Recipe?
- Beets: I used packaged cooked whole beets, but canned also work well. When I’m in a time crunch, I often reach for cooked sliced beets.
- Sugar: Granulated sugar boosts the natural sweetness of the beets.
- Cornstarch: Thickens the sauce.
- Vinegar: Apple cider vinegar balances the sweetness of the beets with a bit of acidity and tanginess.
- Salt + Pepper: Enhances the overall flavor of the beets.
- Butter: Unsalted butter adds richness to the beets.
Tips for Success
- To use fresh beets, place them in cold water, bring to a boil, add 1 teaspoon of salt, and cook for 15 minutes. Drain and let cool slightly before slicing.
- The cornstarch will cause the sauce to thicken significantly once chilled in the refrigerator, but it should thin back out once reheated. You may need to add a little extra water.
- I do not have any canning experience and would not recommend this recipe for canning.
How to Store and Reheat
Store leftover Harvard beets in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying cold or gently reheated in a pan on the stovetop.
Serving Suggestions
These sweet, earthy, and tangy Harvard beets are the perfect healthy side dish for any meal. I especially love them with my herb crusted salmon, peppercorn steak, or honey pork chops.
Harvard Beets Recipe
Ingredients
- 2 pounds cooked whole beets (2 packages)
- ½ cup granulated sugar
- 1½ tablespoons cornstarch
- ½ cup water
- ½ cup apple cider vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons unsalted butter (¼ stick)
Instructions
- Cut the beets into ¼-inch slices.2 pounds cooked whole beets
- Whisk the sugar and cornstarch together in a large skillet.½ cup granulated sugar, 1½ tablespoons cornstarch
- Add in the water and apple cider vinegar and whisk to combine.½ cup water, ½ cup apple cider vinegar
- Bring the mixture to a boil. Then, reduce to a simmer and cook for a minute until thickened.
- Add in the beets and stir to coat.
- Season with salt and pepper and stir in the butter.½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 tablespoons unsalted butter
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Harvard Beets Step by Step
Cut the Beets: Cut 2 pounds of cooked whole beets into ¼-inch slices.
Whisk the Sugar and Cornstarch: Whisk ½ cup of granulated sugar and 1½ tablespoons of cornstarch together in a large skillet.
Add the Water and Vinegar: Add in ½ cup of water and ½ cup of apple cider vinegar and whisk to combine.
Thicken the Mixture: Bring the mixture to a boil. Then, reduce to a simmer and cook for a minute until thickened.
Add the Beets: Add in the beets and stir to coat. Season with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper and stir in 2 tablespoons of unsalted butter.
