Harvard Beets
A vibrant, sweet, and tangy dish that elevates beets into a delightful side, perfect for any gathering.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups cooked beets, peeled and sliced
- ½ cup granulated sugar
- ¼ cup apple cider vinegar
- ¼ cup beet cooking liquid or water
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Prep the Beets: Wash and peel your beets, then cook them in boiling water for 30-40 minutes until fork-tender or roast at 400°F for about 30 minutes.
- Make the Sauce: In a medium saucepan, combine the sugar, apple cider vinegar, beet cooking liquid, and salt. Stir over medium heat until the sugar is dissolved.
- Thicken it Up: In a small bowl, mix the cornstarch with a tablespoon of cold water. Add this slurry to the simmering sauce while stirring continuously.
- Finish with Butter: Remove the sauce from heat and stir in the unsalted butter and black pepper.
- Combine the Beets and Sauce: Toss the sliced beets into the sauce and gently stir until fully coated.
- Serve and Enjoy: Transfer to a serving dish, garnish with fresh parsley, and let sit for a few hours for flavors to meld.
Notes
Harvard Beets taste better the next day, and storing them in an airtight container in the fridge retains freshness for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 25g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Harvard Beets, side dish, beets, vegetables, holiday recipe, nostalgia