Harvard Beets make me reminisce about my childhood, as they were one vegetable I loved growing up. With their sweet, tangy flavor, I was always drawn back for more.
If you love beets, then try our Easy Pickled Beets, which are perfect added to a lunch, a salad, or just right out of the jar!! Also, try our delicious Roasted Beets, which are easy and healthy, too.
Serve this with the best crock pot chicken thighs recipe for a delicious meal.
Like so many things, we aren’t exactly sure where the name came from. It could be because of the beautiful color matching the Harvard jerseys or from a small tavern in England that was called “Harwood” and the name morphed over the years to Harvard Beets.
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OXO Good Grips 2-Cup Angled Measuring Cup
What is in Harvard Beets?
Ingredients
Sliced beets – Canned beets are easy to use. Reserve 2/3 cup juice for the recipe.
Cornstarch – This helps the sauce thicken and keeps the recipe gluten-free.
Granulated sugar – This makes the beets delightfully sweet.
White vinegar – This gives the beets just the right tang.
Salt – Reduce the salt if you are using salted butter.
Unsalted butter – You can use salted butter, too, for this recipe; just reduce the salt that you are adding.
Chopped fresh parsley – The parsley is to taste and also a garnish.
How are Harvard Beets Made?
Mix the beet juice with cornstarch and set aside.
In a pan, add the beets, juice, sugar, vinegar, and salt to a pan. Gently stir.
Bring to a boil and then reduce heat to low.
Simmer for 15 minutes, stirring often. The sauce will become slightly thick and shiny.
Stir butter into the beets, continuing to simmer for another 5 minutes.
Sprinkle with fresh parsley and serve.
Recipe Pro Tips!
How Long do Harvard Beets last in the Refrigerator?
Harvard Beets can be stored in a covered container for 3-5 days in the fridge.
Can Harvard Beets be Frozen?
You can freeze Harvard Beets for up to 3 months.
Notes
Beet juice does stain, so wipe up any spills or drips quickly.
This recipe can easily be scaled up or down to fit your needs.
This dish can be made ahead and easily reheated in a pot over low heat until heated through.
DO YOU WANT MORE NOSTALGIC RECIPES?
We love recipes from our childhood, and here are some of our favorites.
Harvard Beets
Ingredients
- 4 15 oz cans sliced beets, reserve 2/3 cup juice
- 2 tablespoons cornstarch
- ¾ cup granulated sugar
- ½ cup white vinegar
- 1 ½ teaspoons salt
- 4 tablespoons unsalted butter
- Chopped fresh parsley to taste
Instructions
- Mix the beet juice with cornstarch and set aside.
- In a pan, add the beets, juice, sugar, vinegar, and salt to a pan. Gently stir.
- Bring to a boil and then reduce heat to low.
- Simmer for 15 minutes, stirring often. The sauce will become slightly thick and shiny.
- Stir butter into the beets, continuing to simmer for another 5 minutes.
- Sprinkle with fresh parsley.
Comments & Reviews
Suzi says
I like this recipe because it is simple ingredients and it tastes like when I was a kid. My only change is I didn’t cook it as long as it states. The sauce would have been way too thick. Otherwise it is wonderful.
Tara Noland says
So glad you liked the recipe!! Yes, always cook to what you need to, veggies can be different.
Lisa Bishop says
Awesome!!!!
Tara Noland says
So glad you liked them!
Sheri Stern says
Can these be canned?
Thank you!
Tara Noland says
This recipe was not designed for canning and they have to have the right amount of acidity for water bath canning otherwise they need to be pressure canned. I would look for a recipe that has canning in mind.
Tina says
My mom used to make these for us all the time when I was a kid and I love them. I 1/2 the recipe and they came out just like my mom used to make.
I will definitely be making these more often now that I have rediscovered them and how easy they are make.
Tara Noland says
So glad you loved them!!
KRISTI GRIFFITH says
When do you add in the cornstarch?
Tara Noland says
You add the cornstarch/beet juice mixture when you add everything to the pan in step 2.
IreneAbdallah says
Can I use fresh beetroots instead of tinned? If so how?
Tara Noland says
Yes you can but buying them in cans is infinitely easier. You need to clean them and then cook them whole for 30-45 minutes (depending on the size) until tender but still holding their shape very well, peel and then slice them. You then follow the recipe and cook them for another 15 minutes as per the recipe.
Cindy Frick says
Love harvard beets as well. I do still make them just like you do. Yummy
Tara Noland says
Thanks for letting me know!! Enjoy them!!
Kathleen Anne Ausec says
Good memories. Love Harvard beets! Thanks for reminding me!
Tara Noland says
You are so welcome!!