Classic Harvard Beets Recipe (Sweet & Tangy)
Harvard Beets are a traditional American side dish made from tender sliced beets coated in a glossy, sweet-and-sour sauce of vinegar, sugar, and butter. Despite the name, the dish does not originate from Harvard University; instead, it dates back to the late 19th century and became popular in New England cuisine.
This simple recipe highlights the natural sweetness of beets while balancing it with acidity and warmth. Harvard beets are commonly served with roasted meats, poultry, or holiday meals, and they can be made ahead of time for convenience.
Ingredients (Serves 4–6)
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4 medium beets (about 700 g / 1½ lb)
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¾ cup sugar
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¾ cup beet cooking liquid (or water)
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½ cup apple cider vinegar
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2 tbsp cornstarch
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2 tbsp butter
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¼ tsp salt
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Optional: pinch of ground cloves or cinnamon
Step-by-Step Instructions
1. Cook the Beets (40–50 minutes)
Wash the beets thoroughly and trim off the stems, leaving about 2 cm (1 inch) to prevent bleeding.
Place the beets in a pot and cover with cold water. Bring to a boil over high heat, then reduce to a gentle boil and cook uncovered for 40–50 minutes, or until a knife slides easily into the center.
Water temperature: ~100°C / 212°F (boiling)
Once tender, remove from heat, drain, and let cool for 10 minutes. Reserve ¾ cup of the cooking liquid.
2. Peel and Slice (5 minutes)
When cool enough to handle, rub the skins off with your fingers or a paper towel. Slice the beets into ¼-inch (6 mm) thick rounds or half-moons, depending on size. Set aside.
3. Prepare the Sauce (10 minutes)
In a medium saucepan, whisk together:
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Sugar
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Cornstarch
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Salt
Gradually whisk in the beet cooking liquid and vinegar until smooth.
Place the saucepan over medium heat (165–175°C / 330–350°F stovetop equivalent) and cook, stirring constantly, until the sauce thickens and becomes glossy. This takes 5–7 minutes.
Once thickened, reduce heat to low, add the butter, and stir until fully melted. Add spices if using.
4. Combine and Simmer (5 minutes)
Add the sliced beets to the sauce and gently stir to coat evenly. Simmer over low heat (90–95°C / 195–205°F) for 5 minutes, allowing the flavors to blend.
Remove from heat.
Serving Suggestions
Harvard beets can be served:
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Hot, straight from the pan
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Warm, after resting 10–15 minutes
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Cold, chilled and served as a salad-style side
They pair especially well with:
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Roast chicken
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Ham
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Meatloaf
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Turkey dinners
Tips for Best Results
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Use fresh beets for the best texture and flavor
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Do not overcook the sauce—it should coat the spoon, not turn jelly-like
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Adjust sugar or vinegar to taste if you prefer more sweetness or tang
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Yellow beets can be used for a milder flavor, though color will differ
Storage and Reheating
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Store in an airtight container in the refrigerator for up to 4 days
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Reheat gently on the stovetop at low heat (90–95°C / 195–205°F) for 5–7 minutes
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Avoid high heat, which can thin the sauce
Final Notes
Harvard beets are a timeless comfort dish—simple, colorful, and full of balanced flavor. With just a few pantry ingredients and careful temperature control, this recipe delivers a smooth, glossy sauce and perfectly tender beets every time.