Name: Harvard Beets Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 ½ pounds fresh red beets, trimmed, peeled, and cut into bite-sized pieces; 1 teaspoon kosher salt (for cooking water); 1 cup granulated sugar; ¼ cup white vinegar; ½ cup cider vinegar; ½ teaspoon kosher salt; ½ teaspoon fresh ground black pepper, ground fine; ½ cup water reserved from cooking the beets; 2 tablespoons corn starch; 6 tablespoons butter

Introduction

Harvard Beets are a classic, tangy side dish featuring tender cooked beets glazed in a sweet and slightly tart sauce. This simple recipe highlights the natural earthiness of beets with the perfect balance of vinegar and sugar, making it an ideal accompaniment to many meals.

A white bowl filled with deep red, glossy chunks of cooked beets in a thick beet juice sauce, placed on a red and white patterned cloth over a white marbled surface. In the background, fresh whole beets with green leaves and pinkish-red stems rest slightly out of focus. The bowl has two handles and the beet pieces are cut unevenly but appear tender and shiny. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ pounds fresh red beets, trimmed, peeled, and cut into bite-sized pieces
1 teaspoon kosher salt for cooking water
1 cup granulated sugar
¼ cup white vinegar
½ cup cider vinegar
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper, ground fine
½ cup water saved from cooking the beets
2 tablespoons corn starch
6 tablespoons butter

Instructions

Step 1: Place the beet pieces in a pot of cold water and bring to a boil. Once boiling, add 1 teaspoon of kosher salt. Cook the beets for 15 minutes, then ladle off and save ½ cup of the cooking water. Drain the remaining water from the beets.
Step 2: Return the beets to the pot. Add the granulated sugar, white vinegar, cider vinegar, ½ teaspoon kosher salt, and ground black pepper. Stir the mixture over medium heat until combined.
Step 3: In a small bowl, mix the corn starch with the saved ½ cup of beet cooking water until smooth. Stir this mixture into the beets and cook for an additional five minutes over medium heat.
Step 4: Stir in the butter until it melts completely into the sauce. Remove the pot from the heat and serve the Harvard Beets warm.

Tips & Variations

For a deeper flavor, roast the beets instead of boiling before adding the sauce ingredients.
Adjust the vinegar to your taste; adding more cider vinegar will give a richer tang.
Use fresh-ground black pepper for a brighter, more aromatic finish.
For a vegan version, substitute the butter with a neutral oil such as olive or avocado oil.

Storage

Store Harvard Beets in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat to avoid breaking down the sauce, stirring occasionally until warmed through.

How to Serve

Four white bowls each filled with shiny, deep red beet cubes cut into bite-sized pieces. The bowls are placed on a red and white patterned cloth on a rustic wooden table. In the background, there are whole beets with green leaves, slightly blurred. To the right side, there is a silver spoon and a white round object, possibly a radish or garlic bulb. The light is soft and natural, highlighting the glossy texture of the beet cubes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or pre-cooked beets instead of fresh?

While fresh beets offer the best texture and flavor, you can use canned or pre-cooked beets. Reduce cooking time since they are already soft, and adjust the sauce ingredients accordingly.

What is the purpose of the corn starch in this recipe?

The corn starch thickens the sauce, giving it a glossy finish and helping it cling to the beets for a delicious, sticky glaze.

Harvard Beets Recipe

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★★★★★

4.7 from 71 reviews

Harvard Beets is a classic American side dish featuring tender cooked beets in a sweet and tangy sauce made from sugar, vinegar, and butter, offering a perfect balance of flavors that complement any meal.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

Beets

2 ½ pounds fresh red beets, trimmed, peeled, and cut into bite-sized pieces
1 teaspoon kosher salt (for cooking water)

Sauce

1 cup granulated sugar
¼ cup white vinegar
½ cup cider vinegar
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper, ground fine
½ cup water reserved from cooking the beets
2 tablespoons corn starch
6 tablespoons butter

Instructions

Boil the Beets: Place the peeled and cut beets in cold water and bring to a boil. Once boiling, add 1 teaspoon of kosher salt. Cook the beets for 15 minutes until tender. Ladle off and reserve ½ cup of the cooking water, then drain off the rest.
Prepare the Sauce: Return the cooked beets to the pot. Add the sugar, white vinegar, cider vinegar, ½ teaspoon kosher salt, and freshly ground black pepper. Stir the mixture over medium heat to combine.
Thicken the Sauce: In a small bowl, mix the corn starch into the reserved ½ cup beet cooking water until smooth. Stir this mixture into the pot with the beets and sauce. Continue cooking over medium heat for about 5 minutes, stirring frequently, until the sauce thickens.
Finish and Serve: Remove the pot from heat and stir in the butter until melted and fully incorporated into the sauce. Serve the Harvard Beets warm as a flavorful side dish.

Notes

Peeling the beets after cooking can be easier if preferred.
Adjust sugar and vinegar amounts to taste for a sweeter or tangier sauce.
Use fresh beets for the best flavor; canned beets will change texture and taste.
Ensure to stir the sauce continuously when thickening to prevent lumps.

Keywords: Harvard beets, beet recipe, sweet and tangy beets, beet side dish, American vegetable side