Harvard Beets Iii
Brighten up your table with Harvard Beets III, a classic dish that perfectly balances sweet, tangy, and earthy flavors. This vibrant side dish features tender, ruby-red beets coated in a glossy glaze made with sugar, white vinegar, orange juice, and a hint of butter for richness. Whether you’re using fresh or canned beets, this recipe comes together in just 25 minutes, making it an ideal choice for weeknight dinners or holiday feasts. The simple yet flavorful sauce thickens beautifully with cornstarch, creating a silky finish that clings to every slice. Serve these irresistible Harvard Beets warm alongside roasted meats, grilled seafood, or your favorite vegetarian main for a burst of color and bold taste. Perfect for lovers of traditional American comfort food, this recipe is as nostalgic as it is delicious!
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Recipe Information
Ingredients
- 4 medium (fresh or canned, cooked and peeled) beets
- 3 tablespoons sugar
- 2 teaspoons cornstarch
- 2 tablespoons white vinegar
- 2 tablespoons orange juice
- 1 tablespoon butter
- 0.5 teaspoons salt
- 0.5 cup water
Instructions
If using fresh beets, trim the stems and roots, boil or roast until tender, and peel the skins. Slice into medium-thick rounds or wedges. If using canned beets, simply drain and slice into desired shapes.
In a saucepan, combine sugar, cornstarch, white vinegar, orange juice, water, and salt. Whisk together until smooth and free of lumps.
Place the saucepan over medium heat. Cook the mixture, whisking constantly, until it begins to thicken and bubble (about 3-5 minutes).
Reduce heat to low and stir in the butter until melted and incorporated.
Add the sliced beets to the saucepan and gently toss in the sauce to coat evenly.
Simmer on low heat for another 3-5 minutes, allowing the beets to heat through and absorb the sauce.
Remove from heat and serve warm as a side dish. Enjoy the sweet and tangy flavors of your Harvard Beets!
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1921 mg | 84% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 63.3 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1189 mg | 25% | |
*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.
