bowl of Harvard beets

Here’s a classic, sweet-and-sour Harvard Beets recipe — a traditional side dish made with tender cooked beets in a glossy, tangy-sweet sauce. Served warm in a bowl, they’re vibrant and comforting.

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🥣 Bowl of Harvard Beets

Serves: 4–6
Prep Time: 10 min
Cook Time: 20–25 min
Total Time: ~30 min

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🧂 Ingredients:

• 2 cups cooked sliced beets (canned, jarred, or fresh cooked)

• ½ cup sugar

• 2 tbsp cornstarch

• ½ cup apple cider vinegar (or white vinegar)

• ⅓ cup water

• 2 tbsp butter

• Pinch of salt

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🍳 Instructions:

1. Prep the sauce base:
   In a saucepan, whisk together sugar, cornstarch, vinegar, and water until smooth.

2. Cook until thickened:
   Place over medium heat and cook, whisking constantly, until the mixture thickens and becomes glossy (about 5–7 minutes).

3. Add beets:
   Gently stir in the sliced beets and a pinch of salt. Simmer for 10–15 minutes until heated through and well coated.

4. Finish with butter:
   Stir in butter just before serving for a silky finish.

5. Serve:
   Spoon into a serving bowl and enjoy warm. Can also be served at room temperature.

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📝 Tips:

• Fresh beets: If using raw beets, roast or boil them first, then peel and slice.

• Tangier flavor? Add an extra splash of vinegar.

• Make ahead: This dish reheats beautifully and often tastes even better the next day.

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Would you like a pickled version, or how to roast your own beets from scratch?