Harvard Beets are a classic sweet-and-tangy side dish made with cooked Beetroot in a glossy sauce of vinegar, sugar, and butter. They’re popular in American home cooking and pair well with roast meats.
Ingredients
- 2 cups cooked or canned Beetroot, sliced or diced
- ¼ cup sugar
- 2 tbsp vinegar (apple cider or white)
- 1 tbsp cornstarch
- ¼ cup water
- 2 tbsp butter
- Pinch of salt
Instructions
- Make the sauce
In a small saucepan, whisk together sugar, vinegar, cornstarch, water, and salt. - Cook the sauce
Heat over medium heat, stirring constantly until it thickens and becomes glossy. - Add the beets
Stir in the cooked beets and simmer for 5–10 minutes so they absorb the flavor. - Finish with butter
Stir in the butter until melted and the sauce becomes smooth. - Serve warm
Harvard Beets are best served hot as a side dish.
Tips
- If using fresh beets, boil or roast them first until tender, then peel and slice.
- A splash of orange juice can add extra brightness.
- Some versions add a little onion for extra flavor.
If you’d like, I can also show you:
- A slow cooker Harvard beets recipe, or
- A traditional old-fashioned Harvard beets version from the 1800s. 🥄
