Description
Harvard Beets are a classic side dish featuring tender cooked beets coated in a tangy, sweet, and slightly thickened sauce made with apple cider vinegar, sugar, and butter. This easy recipe offers a perfect balance of flavors that complement any main dish, especially during holiday meals or cozy dinners.
Ingredients
Scale
Beets
- 2 pounds cooked whole beets (2 packages)
Sauce
- ½ cup granulated sugar
- 1½ tablespoons cornstarch
- ½ cup water
- ½ cup apple cider vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons unsalted butter (¼ stick)
Instructions
- Slice the Beets: Cut the cooked whole beets into ¼-inch thick slices to ensure even coating and quick reheating in the sauce.
- Combine Sugar and Cornstarch: In a large skillet, whisk together the granulated sugar and cornstarch. This mixture will serve as the base for the sauce, providing sweetness and thickening.
- Add Liquids: Pour in the water and apple cider vinegar into the skillet with the sugar and cornstarch mixture. Whisk thoroughly to combine, ensuring no lumps remain.
- Cook the Sauce: Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to a simmer and cook for about one minute until the sauce thickens and becomes glossy.
- Coat the Beets: Add the sliced beets to the skillet with the thickened sauce. Stir gently to coat all the beet slices evenly with the tangy sauce.
- Season and Finish: Sprinkle the salt and ground black pepper over the beets and stir in the unsalted butter. Continue stirring until the butter melts and the sauce becomes smooth and shiny, then remove from heat.
Notes
- Use cooked, peeled beets for convenience; canned or freshly roasted beets both work well.
- The vinegar provides the dish’s signature tang, but you can adjust the amount to taste if you prefer less acidity.
- Be careful not to overcook the sauce once thickened to avoid it becoming too gelatinous.
- Serve warm or at room temperature as a side dish to meats or vegetarian main courses.
- Leftovers keep well refrigerated for up to 3 days and can be gently reheated on the stovetop.
