Classic Harvard Beets
Tangy Harvard beets are prepared in a sweet and sour sauce featuring vinegar and sugar.
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Instructions
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Wash fresh beets, leaving one inch of stem and root; place in a saucepan, cover with salted water, and bring to a boil.
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Reduce heat, cover, and boil beets for 30 to 45 minutes until tender.
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Drain beets, let cool, then peel and slice them.
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In a separate saucepan, combine sugar and cornstarch; whisk in vinegar and water, then cook over medium heat, stirring until thickened.
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Add sliced beets, salt, and pepper to the thickened sauce and bring to a boil.
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Reduce heat to low and simmer, stirring frequently, for 5 to 10 minutes.
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Stir in butter and serve the beets hot.