Search thousands of recipes reviewed by home cooks like you.

Harvard Beets

Harvard Beets

  • Prep

  • Cook

  • Ready In

Shearyah Hawkins

If you use fresh beets, clean peel and boil until almost tender. Add other ingredients and complete recipe.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 3 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 53.1g
  • 17%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 14 mg
  • < 1%

Based on a 2,000 calorie diet


  1. Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.
Rate recipe

Your rating




These tasted exactly as they should - sweet and sour... perfect. In order for the sauce to thicken you need to make sure that the liquid comes to a boil; then reduce and simmer for a few minutes. Cornstarch requires the boiling point to activate as a thickener. Thanks for this! Lara


Very good recipe. To use fresh beets, leave whole with 1-2" of top stems attached. Cover with water and simmer until tender (30-40min for 2" beets). Drain and cover with cold water until cool enough to handle; then simply rub the skins off. If skins are stubborn, scrape off with blunt edge of plastic knife. Then proceed with recipe, adding water as needed to adjust taste. May add 1-2 tbsp. butter after completion if desired.


Have been looking for a beet recipe that tasted like my grandmother's and mother's. Bingo! This was just wonderful and brought back many wonderful memories. Because I've been watching the carbs I used Splenda instead of sugar and added about 1 T. of butter to make the sauce glossy. It still tasted great without using real sugar. Thank you so much.