Harvard Beets
This Harvard Beets recipe is a classic New England side dish that has been around for generations. You’ll love the sweet and sour sauce!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
2 1/2 pound fresh red beets, trimmed, peeled and cut into bite sized pieces
1 teaspoon kosher salt for cooking water
1 cup granulated sugar
1/4 cup white vinegar
1/2 cup cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper, ground fine
1/2 cup water saved from cooking the beets
2 tablespoons corn starch
6 tablespoons butter
Instructions
- Place beets in cold water and bring to a boil. Once boiling, add the one teaspoon of salt. Cook for 15 minutes. Ladle off and save ½ cup of cooking water and drain off the rest.
- Place beets back in pot along with the sugar, both vinegars, salt and pepper. Stir over medium heat.
- Add corn starch to the ½ cup of beet water and stir into beets. Cook for five minutes over medium heat then stir in butter until butter has melted into the sauce.
- Remove from heat and serve.
Find it online: https://www.afamilyfeast.com/harvard-beets/
