Easy Sweet and Sour Harvard Beets

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Easy Roasted Harvard Beets are a family favorite passed down from my Grandmother. In my family, we serve warm beets as a side dish at weeknight meals but also for gatherings like Thanksgiving and Christmas. These are the perfect side dish for any weeknight or holiday meal. The tangy sweet and sour sauce makes a great contrast to the meat.

To make Harvard Beets, I start with fresh organic beets I grow in my garden or purchase at the local farmer’s market but you can start with whole or sliced beets in the can or vacuum-packed beets if you prefer. I feel the canned version lacks the added flavor from oven roasting the beets. My Nana always boiled the beets but I prefer them oven roasted. It really brings out the earthy flavor of the beets. Roast them with some extra virgin olive oil, salt, and ground black pepper then wrap them in aluminum foil and roast them in the oven.

You can peel them prior to roasting but if you wait until after the beets are roasted and tender, the peels will slip right off without much need to peel them. I then slice the beets with my egg slicer for thin uniform slices. Next, I add them in a large pot with the vinegar, cornstarch, sugar, and salt. I simmer the beets in the vinegar mixture until the cornstarch thickens.

Once the sauce thickens, they’re ready to serve. I prefer my Harvard Beets warm but they can be served cold as well.

Do you have a favorite or family recipe for Harvard Beets? Share it with me below in the comments!

 Looking for more vegetable side dishes? Check these out:

• Crispy Roasted Potatoes with Parmesan and Pesto
• Garden Vegetable Rice
• Easy Braised Collard Greens
• Creamed Spinach – Steakhouse Style

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5 from 1 vote

Easy Roasted Harvard Beets

Course side

Cuisine American

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings 12 servings

Calories 107kcal

Author Ronda Eagle | Kitchen Dreaming

Ingredients

• 3 pounds fresh beets - , stems and roots removed
• 1 tbsp olive oil
• 1/2 cup distilled white vinegar
• 1/2 cup water
• 2/3 cup granulated sugar
• 1 Tbsp cornstarch
• salt and pepper to taste

Instructions

• Preheat oven to 375 degrees F.
• Coat beets lightly with olive oil.
• Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes - depending on beet size. When beets are fork tender, remove from the oven and set aside.
• When the beets are cool enough to handle, slip off the skins and cut the beets into a 1/4-inch dice. You should have about 6 cups of sliced beets. Set aside.
• In a medium-sized pot, whisk together the sugar, cornstarch, vinegar, and reserved beet liquid. Bring the mixture to a gentle boil. Whisking constantly, cook for about 1 minute or until the sauce has thickened slightly. Remove from the heat.
• Stir in the sliced beets and cook just long enough to heat through. Season with salt and pepper.

Nutrition

Nutrition Facts

Easy Roasted Harvard Beets

Amount Per Serving (0.5 cup)

Calories 107 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g5%

Sodium 283mg12%

Potassium 369mg11%

Carbohydrates 23g8%

Fiber 3g12%

Sugar 19g21%

Protein 2g4%

Vitamin A 37IU1%

Vitamin C 6mg7%

Vitamin E 1mg7%

Vitamin K 1µg1%

Calcium 18mg2%

Folate 124µg31%

Iron 1mg6%

Zinc 1mg7%

* (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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This post was last updated on December 18th, 2019