Description
Harvard Beets are a classic side dish featuring tender cooked beets coated in a tangy-sweet sauce made from sugar, vinegar, and butter. This simple yet flavorful recipe is perfect for adding a vibrant and nutritious vegetable accompaniment to any meal.
Ingredients
Scale
Beets
- 2 pounds cooked whole beets (about 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 beets into ¼-inch thick slices to ensure even coating and proper absorption of the sauce.
- Prepare the sauce base: In a large skillet, whisk together the granulated sugar and cornstarch thoroughly to prevent lumps and create a smooth mixture.
- Add liquids: Pour in the water and apple cider vinegar, whisking continuously until all ingredients are well combined into a consistent sauce.
- Cook the sauce: Bring the mixture to a boil over medium heat, then reduce to a simmer and cook for about one minute until the sauce thickens slightly.
- Coat the beets: Add the sliced beets to the skillet, stirring gently to fully coat them with the hot sauce.
- Season and finish: Sprinkle in the kosher salt and black pepper, then stir in the unsalted butter until melted, which enriches the sauce and adds a silky texture.
Notes
- Using cooked whole beets from the store or pre-cooked beets saves preparation time.
- Adjust the sugar level to taste if you prefer a less sweet or sweeter sauce.
- For a smoother texture, you can peel the beets before slicing if not already peeled.
- This dish is best served warm as a colorful and nutritious side.
