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Harvard Beets

This pretty side dish’s bright, citrusy flavors are an ideal companion for down-to-earth entrees—and for people who usually shy away from beets. —Jean Ann Perkins, Newburyport, Maryland
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


  • 1 can (16 ounces) sliced beets
  • 1/4 cup sugar
  • 1-1/2 teaspoons cornstarch
  • 2 tablespoons vinegar
  • 2 tablespoons orange juice
  • 1 tablespoon grated orange zest


  • Drain beets, reserving 2 tablespoons juice; set beets and juice aside. In a saucepan, combine sugar and cornstarch. Add vinegar, orange juice and beet juice; bring to a boil. Reduce heat and simmer for 3-4 minutes or until thickened. Add beets and orange zest; heat through.
Nutrition Facts
1/2 cup: 93 calories, 0 fat (0 saturated fat), 0 cholesterol, 220mg sodium, 23g carbohydrate (19g sugars, 2g fiber), 1g protein.

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Average Rating:
  • Judy
    Dec 8, 2020

    Followed recipe. It was simple,quick and ingredients I already had. The taste is great. I’m not one to tweak a recipe and then post a review. This recipe is a keeper

  • Roland
    Oct 23, 2020

    I like to make Harvard Beets as well, especially when the beets are small and sweet. I like to pick them, roast them, slip the skins, slice them and add them to the sauce. Sometimes for variety I use raspberry-flavored vinegar to enhance the flavor profile. Any flavored vinegar would probably be good. YUMMM!!

  • Derek
    May 16, 2020

    I really enjoyed this recipe. As someone who doesn’t like beets it was a good twist. But I’m wondering if you added cranberries if that would elevate it. The flavor profile matches and it would make it so that every bite wasn’t a beet.

  • specialone
    Feb 20, 2010

    I found this to be a great flavor to enhase the beets.