Harvard Beets are a traditional side dish of tender beets coated in a vibrant, glossy, and perfectly balanced sweet-and-sour sauce. Despite the name, their exact origin is unclear (likely not Harvard University!), but the recipe became a staple in American cookbooks in the early 20th century.
Here’s a classic recipe with tips for the best results.
Classic Harvard Beets Recipe
Ingredients
For the Beets:
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1 ½ to 2 pounds (680-900g) fresh beets (about 4-6 medium), greens trimmed to 1 inch
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Water, for boiling
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OR 2 (15 oz / 425g) cans whole or sliced beets, drained (liquid reserved)
For the Harvard Sauce:
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½ cup (100g) granulated sugar
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1 tablespoon cornstarch
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½ teaspoon salt
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½ cup (120ml) beet cooking liquid (or reserved can liquid + water) OR ½ cup water
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½ cup (120ml) apple cider vinegar or white vinegar
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2 tablespoons unsalted butter
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Optional: 1 strip of lemon or orange zest
Instructions
Step 1: Cook the Beets (If Using Fresh)
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Scrub beets thoroughly but gently. Leave roots and 1 inch of stems to prevent “bleeding.”
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Place in a large pot, cover with cold water, and bring to a boil.
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Reduce heat, cover, and simmer for 30-60 minutes (depending on size) until fork-tender.
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Drain, reserving ½ cup of the crimson cooking liquid. Let beets cool until you can handle them.
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Under cool running water, slip off the skins using your fingers (they should come off easily). Trim ends. Slice or cube into ½-inch pieces. Set aside.
Step 2: Make the Glossy Sauce
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In a medium saucepan, whisk together the sugar, cornstarch, and salt.
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Gradually whisk in the ½ cup beet liquid/water and the vinegar until smooth. Add the optional citrus zest.
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Cook over medium heat, whisking constantly, until the mixture thickens, becomes translucent, and bubbles gently (about 5-7 minutes). It should coat the back of a spoon.
Step 3: Combine and Glaze
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Remove the sauce from heat. Discard the zest if used. Stir in the butter until melted and silky.
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Add the prepared beet pieces (fresh or canned) to the sauce. Gently stir over low heat for 3-5 minutes until the beets are heated through and beautifully glazed.
Step 4: Serve
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Serve warm or at room temperature. The flavor often improves if made an hour or two ahead.
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Garnish with a sprinkle of fresh chopped parsley, dill, or chives to add color and freshness.
Key Techniques & Tips for Success
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Preventing Stains: Wear an apron and use a cutting board you don’t mind staining. A little lemon juice can help clean pink fingers.
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Sauce Consistency: The cornstarch must be fully dissolved in cold liquid before heating to avoid lumps. Cook until truly thickened for a glossy finish.
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Balance the Flavor: The hallmark of Harvard beets is the sweet vs. sour tang. After cooking the sauce, taste and adjust: add a pinch more sugar if too sharp, or a splash more vinegar if too sweet.
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Canned Beets Shortcut: Using canned beets makes this a 15-minute side dish. The flavor is excellent, though slightly different from freshly cooked.
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Variations:
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Spiced: Add 1 cinnamon stick, 3 whole cloves, or ¼ teaspoon ground allspice to the sauce while cooking. Strain before adding beets.
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Orange Harvard Beets: Replace half the vinegar with fresh orange juice and add orange zest.
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Horseradish Kick: Stir in 1 teaspoon prepared horseradish at the end for a modern twist.
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What to Serve With Harvard Beets
This sweet-and-sour side is a classic pairing for:
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Roasted or grilled meats: Pork chops, ham, meatloaf, roast chicken.
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Hearty dishes: Meatloaf, pot roast, Swedish meatballs.
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Other sides: Mashed potatoes, green beans, and dinner rolls for a comforting “Sunday dinner” plate.
Enjoy this beautifully colored, tangy-sweet classic that turns humble beets into a memorable side dish!