These jewel-toned Harvard beets are such an easy way to pretty up any meal. They’re so bright and beautiful, and they taste delicious to boot! I love the sweet and tangy flavor and the creamy thick sauce. They’re perfect for the holidays!
How to Store and Reheat
Store leftover Harvard beets in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying cold or gently reheated in a pan on the stovetop.
Serving Suggestions
These sweet, earthy, and tangy Harvard beets are the perfect healthy side dish for any meal. I especially love them with my herb crusted salmon, peppercorn steak, or honey pork chops.
How to Make Harvard Beets Step by Step
Cut the Beets: Cut 2 pounds of cooked whole beets into ¼-inch slices. Whisk the Sugar and Cornstarch: Whisk ½ cup of granulated sugar and 1½ tablespoons of cornstarch together in a large skillet. Add the Water and Vinegar: Add in ½ cup of water and ½ cup of apple cider vinegar and whisk to combine. Thicken the Mixture: Bring the mixture to a boil. Then, reduce to a simmer and cook for a minute until thickened. Add the Beets: Add in the beets and stir to coat. Season with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper and stir in 2 tablespoons of unsalted butter.
