Harvard Beets for the Freezer or Right Away
Savor the sweet-tart perfection of Harvard Beets for the Freezer or Right Away, a vibrant side dish that effortlessly balances earthy, tender beets with a glossy citrus-infused glaze. Combining simple pantry staples like sugar, vinegar, and orange juice with a touch of butter, this adaptable recipe creates a silky, tangy-sweet coating that enhances the natural flavor of the beets. Whether you're preparing a cozy family dinner or stocking your freezer for later, this recipe is both convenient and versatile. Ready in just an hour, these beets are ideal for meal prep or holiday side dishes, and they reheat beautifully for a quick and vibrant addition to any meal. Perfectly freezer-friendly while preserving their rich flavor and color, these glazed beets bring a touch of elegance to your table any time of year!
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Recipe Information
Ingredients
- 6 medium beets
- 0.5 cup sugar
- 0.25 cup vinegar (white or apple cider)
- 0.25 cup orange juice
- 1.5 tablespoons cornstarch
- 0.25 teaspoon salt
- 1 tablespoon butter
Instructions
Scrub the beets thoroughly to remove dirt. Leave about 1 inch of the stem and the root end intact to prevent bleeding during cooking.
Place the beets in a large pot and cover them with water. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until a knife slides easily into the center of the beets.
While the beets cook, prepare the glaze. In a medium saucepan, whisk together sugar, vinegar, orange juice, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy.
Once the beets are cooked, drain them and allow them to cool slightly. Use your hands or a paper towel to rub off the skins, then trim off the stem and root ends. Slice the beets into bite-sized wedges or rounds.
Add the sliced beets to the glaze in the saucepan. Stir gently to ensure all the pieces are evenly coated with the glaze.
Stir in the butter until it melts and the glaze is smooth and silky.
If serving immediately, transfer the glazed beets to a serving dish and enjoy warm. If freezing, cool the mixture completely, then transfer to airtight, freezer-safe containers or bags. Label and freeze for up to 3 months.
To reheat from frozen, thaw the beets in the refrigerator overnight and warm them gently over low heat on the stove or in the microwave.
Nutrition Facts
Calories |
813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1663 mg | 72% | |
| Total Carbohydrate | 166.0 g | 60% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 139.4 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1825 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
