Here’s a classic Harvard Beets recipe—sweet, tangy, and wonderfully old-fashioned ❤️
Harvard Beets
Ingredients (4–6 servings)
- 4 cups cooked beets (fresh or canned, sliced)
- ½ cup beet cooking liquid or water
- ¼ cup apple cider vinegar
- ¾ cup sugar
- 2 tbsp cornstarch
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp butter
Instructions
- Make the sauce
- In a saucepan, whisk together sugar, cornstarch, salt, and pepper.
- Stir in beet liquid (or water) and vinegar.
- Cook
- Bring to a simmer over medium heat, stirring constantly.
- Cook until thick and glossy, about 5 minutes.
- Add beets
- Stir in sliced beets and butter.
- Heat gently until warmed through.
- Serve
- Serve warm as a side dish.
Classic Notes
- Harvard Beets date back to early 1900s New England.
- Often served with ham, meatloaf, or roast chicken.
- That deep red sauce is part of the charm.
Variations
- Spiced: Add a pinch of cloves or cinnamon.
- Less sweet: Reduce sugar to ½ cup.
- Extra tang: Use red wine vinegar.
Want a slow-cooker version, no-sugar adaptation, or a potluck-size recipe?
