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
Ingredients
- 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
Reviews
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
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!!
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.
I found this to be a great flavor to enhase the beets.