This harvard beets recipe is cooked beets in a sweet-sour sauce of vinegar and sugar. It is not pickled beets from a jar or a beet salad.
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Harvard Beets
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Harvard Beets. From Olivia.
Ingredients
Scale
- 1 pound (450g) cooked beets, sliced
- 1/3 cup (65g) sugar
- 2 tablespoons cornstarch
- 1/3 cup (80ml) cider vinegar
- 1/3 cup (80ml) water
- 2 tablespoons butter
- 1/2 teaspoon salt
Instructions
- Whisk sugar, cornstarch, vinegar, water, and salt in a saucepan.
- Cook until the sauce bubbles and turns clear, about 3 minutes.
- Stir in the beets and butter and simmer 8 minutes.
Notes
The sauce should coat a spoon. If it stays cloudy, it has not boiled yet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Beets
Cooked and peeled. Canned beets, drained, are fine.
Vinegar
Cider. The sugar balances it.
Cornstarch
That is the gloss. Do not skip it.
Butter
At the end, for a softer sauce.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Fresh beets
Boil them until a knife slides in, then peel and slice.
Storage
Fridge, 4 days. They are good cold.
Spice
A pinch of cloves if you want the old version.
Salad
This is a warm side, not a raw beet salad.