Harvard Beets

The origins of this New England recipe for Harvard beets might be disputed but nobody would argue with the result. This sweet and sour side is one of the stars of a holiday dinner and goes beautifully with turkey, pork or any meat that needs perking up.

The silky sauce is thicker than the brine for pickled beets and reveals a completely different side of beets. They’re tender rather than crunchy, warm and spicy rather than bright and clean, and a side dish item not a condiment.

Ingredients for Harvard Beets

Jonathan Melendez for Taste of Home

• Beets: Clean, peel and slice or dice raw beets. You can also use canned beets which are all prepped in advance.
• Sugar: Although beets contain a lot of natural sugars, you’ll need white sugar to make the syrupy sauce.
• All-purpose flour: This thickens the sauce to give it a velvety texture.
• Vinegar: Use white vinegar to set the sweet/sour balance and provide the acidity.
• Salt: Complements the sweetness to give the sauce more depth.
• Butter: Once the butter melts, it gives the sauce that wonderful shimmer and shine.

Directions

Step 1: Cook the beets

Jonathan Melendez for Taste of Home

If you’re using raw beets, place them in a saucepan with water and cover. Cook for 15 to 20 minutes until tender. Drain and reserve some of the liquid. Skip this step but keep some of the canning juice if using canned beets.

Editor’s Tip: It’s easier to peel beets first if you cook them first then let them cool.

Step 2: Simmer the sweet and sour syrup

Jonathan Melendez for Taste of Home

In another saucepan, combine the sugar, all-purpose flour, vinegar and reserved beet juice. Simmer over a low heat until thickened, stirring continuously so that the sugars don’t burn. Stir in the sliced beets, salt and butter and simmer for 10 minutes more until each slice is coated in glossy sauce.

Jonathan Melendez for Taste of Home

Recipe Variations

• Use cornstarch: Our recipe uses all-purpose flour but many cooks prefer cornstarch as a thickener.
• Add spices: Turn up the warm, fall aromas with cloves, cinnamon and allspice for a holiday season side dish like this.
• Roast the beets: You’ll get sweet, tender beets if you wrap them in foil and roast them. Save any liquid left at the end.

How to Store Harvard Beets

Once cool, you can store Harvard beets in a covered container in the refrigerator for up to three days before the texture of the beets are compromised. Reheat on the stovetop or enjoy cold as a salad item.

Can you freeze Harvard beets?

Beets are perfect for freezing, so make a batch in fall and freeze for winter. Stored in an airtight, freezer-safe container, Harvard beets will keep for up to three months. When ready, thaw overnight in the refrigerator and reheat.

Harvard Beets Tips

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What types of beets should I use?

Canned beets are usually made with sweet Yellow, Golden and Ruby Queen varieties and are the same ones you should look for to make this Harvard beet recipe from scratch. They cook faster and don’t have the earthy, sour flavor of other red beet varieties.

Can I use any type of vinegar?

The choice of vinegar really sets the signature flavor since everything else is sweet. Standard distilled white vinegar is reliable, but you can also try it with apple cider or red wine vinegar. If you’re using orange juice, you’d be making Yale beets and keeping the rivalry alive.

What can I serve with this recipe for harvard red beets ?

You’ll typically encounter Harvard beets at Thanksgiving dinner, but you can serve them at any time of year alongside steak, chicken or pork. Make sure you serve them in a separate dish as their color runs like red socks in the wash. They’re delicious when eaten cold, with cheese or cold meats since their sweetness is close to chutney.