Easy Harvard Beets
Discover the deliciousness of Harvard beets with our easy recipe. Sweet and tangy, they’re the perfect side dish for any occasion.
Harvard beets are a classic American side dish featuring tender sliced or diced beets simmered in a sweet and sour glaze. Made with vinegar, sugar, and butter, this dish balances earthy beet flavor with a bright, tangy sweetness that appeals even to those who usually skip beets.
These glossy, ruby-red beets are easy to make using canned or roasted fresh beets, and they pair wonderfully with roasted meats, poultry, or ham. Their vibrant color and simple ingredients make them a timeless favorite for both everyday meals and special occasions.
Why You’ll Love It
Simple ingredients. Made with pantry staples and ready in under 30 minutes.
Sweet and tangy flavor. The vinegar-sugar glaze perfectly complements the beets’ natural earthiness.
Versatile side dish. Delicious for weeknight meals or holiday dinners.
Ingredient Notes
- Beets: Use canned sliced or diced beets for convenience, or roast fresh beets for deeper flavor.
- Sugar: Adds sweetness that balances the acidity of the vinegar.
- Vinegar: White vinegar provides tang and preserves the beets’ bright color.
- Cornstarch: Thickens the sauce to a smooth, glossy glaze.
- Butter: Adds richness and a silky finish to the sauce.
- Seasonings: Salt and pepper enhance the sweet-and-sour balance.
Steps to Make Harvard Beets
- Make the sauce: In a medium saucepan, whisk together the sugar and cornstarch. Stir in the vinegar and water.
- Cook until thickened: Place the pan over medium heat and cook, stirring frequently, until the mixture thickens and turns glossy.
- Add the beets: Stir in the drained sliced or diced beets. Simmer, stirring often, for 15 to 20 minutes or until the beets are heated through and coated in the sauce.
- Finish the dish: Stir in the butter until melted and season with salt and pepper to taste.
- Serve: Transfer to a serving bowl and serve warm as a sweet-and-tangy side.
Tips for the Best Harvard Beets
- Drain canned beets well before adding to avoid diluting the sauce.
- Cook gently to maintain the beets’ texture and bright color.
- For a thicker glaze, simmer a few minutes longer after adding the cornstarch mixture.
- Balance the flavors to your taste — add a touch more vinegar for extra tang or sugar for added sweetness.
Recipe Variations
- Spices. Add a pinch of cinnamon or warm spice blend for depth.
- Citrus. Stir in fresh orange zest for a hint of brightness.
- Herbs. Sprinkle with fresh dill, thyme, or chives before serving.
- Fresh beets. Roast beets at 375°F (190°C) for 1 hour, peel, and slice before adding to the sauce.
What to Serve With Harvard Beets
- Meat dishes: Serve with roast chicken, pork loin, or baked ham.
- Holiday dinners: A colorful addition to Thanksgiving or Easter tables.
- Vegetarian plates: Pair with mashed potatoes or grain salads.
- Everyday meals: Add to any meal needing a pop of color and flavor.
How to Store Harvard Beets
Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat gently in a saucepan over low heat or in the microwave.
Freeze: Not recommended — the texture may become soft and watery once thawed.
Make ahead: Prepare the sauce and beets a day in advance, cool, and refrigerate. Reheat before serving.
Easy Harvard Beets
Ingredients
- 2/3 cup granulated sugar
- 2 teaspoons cornstarch
- 1/3 cup white vinegar
- 1/3 cup water
- 2 cans beets, (about 16 ounces each) sliced, drained
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3 tablespoons butter
Instructions
- Prepare the Sauce: Combine the sugar and cornstarch in a medium saucepan. Whisk in the vinegar and water and place over medium heat. Cook, stirring, until the mixture is thickened.
- Make Harvard Beets: Add the sliced or diced beets and continue cooking, stirring frequently, for 15 to 20 minutes or until nicely glazed with the sauce. Add the butter and add salt and pepper, to taste.
- Serve and enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
