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Harvard beets in a pot with a spoon.
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Harvard Beets Recipe

These Harvard beets are sweet, tangy, and totally delicious! Coated in a rich glaze, they'll turn any beet hater into a beet lover!
Step-by-step photos can be seen below the recipe card.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Author: Krista Teigen

Ingredients

  • 2 pounds cooked whole beets (2 packages)
  • ½ cup granulated sugar
  • 1½ tablespoons cornstarch
  • ½ cup water
  • ½ cup apple cider vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons unsalted butter (¼ stick)

Instructions

  • Cut the beets into ¼-inch slices.
    2 pounds cooked whole beets
    sliced beets on a cutting board.
  • Whisk the sugar and cornstarch together in a large skillet.
    ½ cup granulated sugar, 1½ tablespoons cornstarch
    whisking sugar and cornstarch in a pot.
  • Add in the water and apple cider vinegar and whisk to combine.
    ½ cup water, ½ cup apple cider vinegar
    pouring apple cider vinegar over sugar and cornstarch in a pot.
  • Bring the mixture to a boil. Then, reduce to a simmer and cook for a minute until thickened.
    sugar and cornstarch dissolved in vinegar in a pot with a whisk.
  • Add in the beets and stir to coat.
  • Season with salt and pepper and stir in the butter.
    ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 tablespoons unsalted butter
    two pats of butter on top of Harvard beets in a pot with a rubber spatula.

Notes

Storage: Store Harvard beets in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 131kcal | Carbohydrates: 25g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 236mg | Potassium: 381mg | Fiber: 3g | Sugar: 20g | Vitamin A: 125IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg