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Harvard Beets

A classic American side dish that combines tender beets with a tangy, slightly sweet glaze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 46 people
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds fresh beets with skin and stems removed
  • 1/2 cup granulated sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cloves
  • 2 tablespoons butter

Equipment

  • Large pot for boiling beets
  • Sharp knife and cutting board
  • Small saucepan for the glaze
  • Wooden spoon for stirring
  • Measuring cups and spoons
  • Slotted spoon
  • Serving dish

Method
 

  1. Rinse the fresh beets under cold running water and scrub away any dirt.
  2. Place the whole beets in a large pot, cover with cold water, and bring to a rolling boil over high heat.
  3. Reduce heat to medium and simmer for 25 to 30 minutes until a fork pierces them easily.
  4. Drain the beets and rinse them with cold water until cool enough to handle.
  5. Peel the beets, cut into 1/4-inch thick slices or quarters.
  6. In a small saucepan, whisk together the sugar, cornstarch, salt, pepper, and ground cloves until no lumps remain.
  7. Pour the apple cider vinegar and water into the saucepan with the dry ingredients and whisk until smooth.
  8. Place the saucepan over medium heat, stirring frequently until the mixture comes to a simmer and thickens.
  9. Remove from heat and stir in the butter until melted.
  10. Add the sliced beets to the warm sauce, gently folding them together to coat evenly.
  11. Let the beets sit in the glaze for at least 5 minutes before transferring to a serving dish.

Notes

Harvard beets can be made up to 2 days ahead and stored in the refrigerator.