🥣 Harvard Beets
A classic American side dish made with tender beets in a glossy sweet-and-sour sauce. Despite the name, it’s not officially tied to Harvard University — the origin is unclear.
🛒 Ingredients (Serves 4)
- 2 cups sliced cooked beets (fresh or canned, drained)
- ¼ cup sugar
- 1 tbsp cornstarch
- ¼ cup vinegar (white or apple cider)
- ½ cup water (or reserved beet liquid)
- 1 tbsp butter
- Pinch of salt
👩🍳 Instructions
1️⃣ Make the Sauce
In a saucepan, whisk sugar and cornstarch.
Add vinegar and water. Cook over medium heat, stirring, until thickened and glossy (3–5 minutes).
2️⃣ Add Beets
Stir in cooked beets and butter.
Simmer gently for 5–10 minutes until heated through.
3️⃣ Serve Warm
Spoon into a serving bowl and enjoy.
💡 Tips
- Add a small pinch of cloves for a warm spice note.
- If using fresh beets, boil or roast until tender before slicing.
- Leftovers reheat beautifully.
If you’d like, I can also give you a slow cooker version or a less-sweet, more tangy version.
