Easy Roasted Harvard Beets
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.
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.