Harvard beets

Sure! Here’s a complete, step-by-step recipe for classic Harvard Beets, a sweet-and-sour side dish made from cooked beets in a tangy vinegar and sugar glaze. This old-fashioned dish pairs well with roasted meats, especially pork, chicken, or holiday ham.

Harvard Beets Recipe (From Scratch)

Ingredients

• 1 ½ pounds fresh beets (or 2 cans sliced beets, drained)

• ½ cup granulated sugar

• 1 ½ tablespoons cornstarch

• ½ teaspoon salt

• ¼ cup white vinegar (or apple cider vinegar)

• ¼ cup water (or beet cooking liquid if using fresh beets)

• 2 tablespoons butter

Instructions

Step 1: Prepare the Beets

If using fresh beets:

1. Rinse and scrub the beets to remove dirt. Leave about an inch of stem and do not cut off the root end (this helps prevent bleeding).

2. Place beets in a large saucepan and cover with water. Bring to a boil and simmer for about 40 to 50 minutes, or until beets are tender when pierced with a fork.

3. Drain the beets and let them cool slightly. Peel off the skins (they should slip off easily by rubbing them with your hands or using a paper towel).

4. Slice the beets into ¼-inch thick rounds or wedges, depending on your preference.

If using canned beets:

• Simply drain and slice if needed. Set aside.

Step 2: Make the Sweet-and-Sour Sauce

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.

2. Gradually stir in the vinegar and water (or beet liquid if using fresh beets), whisking until smooth.

3. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and becomes glossy. This should take about 5 to 7 minutes.

Step 3: Finish the Dish

1. Reduce the heat to low and stir in the butter until melted.

2. Add the sliced beets to the saucepan and stir gently to coat them in the sauce.

3. Simmer for about 5 to 10 minutes, allowing the beets to heat through and absorb the flavors of the glaze.

Serving Suggestions

• Serve warm as a side dish.

• Can also be served chilled or at room temperature for a salad-style side.

• Great alongside pork roast, turkey, ham, or meatloaf.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 5 days.

• Reheat gently on the stovetop or in the microwave before serving.