Harvard Beets

5 from 2 votes

These Harvard Beets are something to treasure. I have been a beet lover my whole life. Even as a child, I adored the sweet and sour flavor of Harvard Beets from a can, but now I share with you this recipe.

Prep Time5

Cook Time20

Total Time25

Course: Side Dishes

Cuisine: American

Keyword: beets, Dinner, Harvard beets, side dish

Servings: -14 Servings

Calories: 84kcal

Author: Tara Noland

Equipment

SENSARTE Nonstick Sauce Pan Set with Lid, 1.5QT + 2.5QT Saucepan with Handle Swiss Granite Coated, Stay-cool Handle, Induction Compatible, PFOA Free
dokaworld Glass Mixing Bowls - Nesting Bowls - Space-Saving Glass Bowls with Lids Food Storage - Set of 5 Stackable Microwave Glass Containers - Storage Bowls with Lids Bpa Free - Bowls for Cooking
OXO Good Grips 2-Cup Angled Measuring Cup

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.

Notes

See the post for additional information and tips.

Nutrition