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Diced harvard beets on a white plate.

Sweet and Tangy Harvard Beets Recipe

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This easy, sweet and tangy Harvard beets recipe features tender cooked beets in a glossy sweet-and-sour sauce made with vinegar, sugar, and butter. This vintage New England side dish transforms humble beets into an elegant accompaniment for roasted meats and holiday dinners.

  • Total Time: 25-30 Minutes
  • Yield: 4-6 Servings 1x

Ingredients

Units Scale
  • 1 1/2 cups cooked beets, drained, skinned, and diced (reserve 3/4 cup liquid from the beets; add water if needed to make 3/4 cup)
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • A few grains black pepper
  • 3 tablespoons cider vinegar
  • 2 tablespoons butter or margarine

Instructions

  1. Set beets aside in a bowl
  2. In a medium saucepan, mix together sugar, cornstarch, salt, and pepper until well combined
  3. Stir in the reserved beet liquid and vinegar
  4. Bring mixture to a boil over medium heat, stirring constantly to prevent lumps
  5. Add diced beets and butter or margarine to the saucepan
  6. Return to a boil, then reduce heat and simmer gently for 8-10 minutes, stirring occasionally
  7. The sauce should be glossy and thick enough to coat the beets
  8. Serve warm

Find it online: https://recipe-rewind.com/easy-sweet-and-tangy-harvard-beets-recipe/

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