Harvard Beets Recipe (Sweet and Sour Red Beets)
This Harvard beets recipe is a quick sweet-and-sour beet side dish made with a simple stovetop sauce. You’ll whisk sugar, vinegar, butter, and a little cornstarch into a glossy glaze, then warm the sliced beets right in the pan. It’s an easy way to serve beets with a balanced, tangy finish.
Ingredients
Ingredients
Step-by-Step Method
Mix the sauce base
In a small saucepan, stir together the sugar and cornstarch. Add the water and whisk until smooth.
Thicken on the stove
Set over medium heat and cook, stirring constantly, until the mixture thickens and just comes to a gentle boil.
Add butter, salt, and vinegar
Reduce the heat. Stir in the butter, salt, and vinegar until the butter melts and the sauce looks glossy.
Warm the beets
Add the sliced beets and gently toss so they’re evenly coated with the sweet-sour sauce.
Finish and serve
Keep on low heat for 3–5 minutes, just until the beets are heated through. Serve warm, or let it cool slightly before serving.