Harvard Beets Sweet Sour Red Beets
Brighten up your dinner table with the timeless charm of Harvard Beets, a sweet-and-sour red beet side dish that’s as vibrant as it is flavorful. This classic recipe features tender fresh red beets tossed in a glossy, tangy glaze made with white vinegar, a hint of orange juice, and just the right touch of sweetness from granulated sugar. The addition of butter lends a silky finish, perfectly balancing the zesty, velvety sauce. Ready in just under an hour and boasting a beautiful ruby-red hue, these beets make an elegant yet simple accompaniment to roasted meats, poultry, or hearty vegetarian dishes. Whether served warm or at room temperature, this comforting side is packed with flavor and sure to leave a lasting impression.
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Recipe Information
Ingredients
- 1 pound fresh red beets
- 0.25 cup granulated sugar
- 1.5 tablespoons cornstarch
- 2 tablespoons white vinegar
- 0.25 cup orange juice
- 1 tablespoon butter
- 0.33 cup water
- 0.5 teaspoon salt
Instructions
Wash the beets thoroughly and trim off any greens, leaving about 1 inch of stem attached. This prevents the beets from bleeding too much while cooking.
Place the whole, unpeeled beets into a medium pot and cover them with water. Bring to a boil over high heat, then reduce the heat to a simmer. Cover and cook for 30-40 minutes, or until the beets are tender when pierced with a fork.
Drain the beets and let them cool slightly. Once they are cool enough to handle, slip off the skins by rubbing them gently with your hands or a paper towel, then slice the beets into 1/4-inch thick rounds or cubes, depending on your preference. Set aside.
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually add the water, white vinegar, and orange juice, whisking to combine.
Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and becomes a smooth, glossy glaze (about 3-5 minutes).
Reduce the heat to low and stir in the butter until melted and combined.
Add the cooked and sliced beets to the saucepan, stirring gently to coat them in the glaze. Cook for an additional 3-5 minutes until the beets are heated through.
Remove the saucepan from heat and transfer the glazed beets to a serving dish. Serve warm as a side dish.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1611 mg | 70% | |
| Total Carbohydrate | 110.7 g | 40% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 85.9 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1613 mg | 34% | |
*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.
