Canned beets make these elegant sweet and tangy beets a snap to fix. With orange juice and red wine vinegar, these ivy league beets offer a creative twist on Harvard beets. The recipe hails back to when Radcliffe was a women’s college and separate from Harvard. It’s still a tasty recipe!
Recipe Variations
- Balsamic Vinegar: For sweeter and more complex flavor, replace the red wine vinegar with balsamic.
- Cinnamon: Add a dash of cinnamon or a mix of warm spices.
Anne’s Sweet and Tangy Radcliffe Beets
Discover a creative twist on Harvard beets with these sweet and tangy beets. Made with canned beets, orange juice, and red wine vinegar.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 1 15-ounce can beets, sliced or diced
- 1 large orange
- 1 1/2 teaspoons cornstarch
- 1/2 cup red wine vinegar
- 1/4 cup brown sugar
- 1 tablespoon butter
- Dash salt and pepper, to taste
Instructions
- Pour 1/3 cup of beet juice into a measuring cup and reserve. Put the beets and their remaining liquid in a saucepan and place over medium heat. Bring the beets to a simmer; drain and transfer to a bowl.
- Zest enough of the orange to make 1 teaspoon. Squeeze 5 tablespoons of orange juice. Add the orange juice and zest to the reserved beet juice.
- In the same saucepan used to cook the beets, combine the cornstarch, vinegar, brown sugar, and the beet and orange juice mixture; whisk to blend.
- Bring the mixture to a boil over medium heat.
- Add the beets and butter to the saucepan and heat for 2 to 3 minutes or until hot.
- Taste and season with salt and pepper as desired.
