Making Harvard Beets! Simple and Tasty Recipe!

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor profile.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats.

Wash and scrub the beets to remove any dirt.

Cook the beets by either boiling them in a pot of salted water until tender or wrapping them in aluminum foil and roasting them in the oven until tender.

Once cooked, set the beets aside to cool.

Once cool, wear gloves to peel off the skins of the beets.

Slice the beets into rounds, half rounds, or quarter rounds as preferred.

Combine the sugar and cornstarch in a bowl, mixing to ensure the starch is well distributed.

Whisk in the vinegar and water into the sugar and cornstarch mixture.

Cook the mixture over medium heat, stirring periodically to prevent sticking, until it thickens.

Once thickened, season with salt and pepper to taste, then add the sliced beets.

Bring the mixture to a boil, then reduce the heat to a simmer and cook for 5 to 10 minutes, stirring often to prevent burning.

If the mixture is too runny after 10 minutes, create a slurry with a heaping teaspoon of cornstarch and a little water, then add it to the beets to thicken further, adding more as needed.

Stir in the butter to give the beets a glossy appearance, then serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens