Old-Fashioned Harvard Beets (Sweet and Tangy Glazed Beets)

Why you’ll love it

• Sweet-and-sour balance that makes beets taste bright instead of earthy.
• Simple pantry sauce: vinegar, sugar, cornstarch and butter.
• Make-ahead friendly and gorgeous on a holiday table.

Quick facts

Ingredients

For the beets

• 2 lb (900 g) fresh beets (about 6 medium), greens trimmed, leaving 1 inch (2.5 cm) of stem
• 1 tsp kosher salt, for the cooking water
• Shortcut: 2 cans (15 oz / 425 g each) sliced beets, drained, with 1/2 cup (120 ml) of the liquid reserved

For the sweet-and-sour sauce

• 1/3 cup (65 g) granulated sugar
• 1 tbsp cornstarch
• 1/2 tsp kosher salt
• 1/4 cup (60 ml) apple cider vinegar
• 1/2 cup (120 ml) beet cooking liquid or water
• 2 tbsp unsalted butter
• 1 pinch ground cloves (optional)

To serve

• 1 tbsp chopped fresh parsley or chives
• Freshly ground black pepper

Step-by-step method

1. Cook the beets. Scrub the beets well, keeping the skin and the short stem on so they do not bleed. Place them in a large saucepan, cover with cold water by 1 inch (2.5 cm) and add the salt. Bring to a boil, then lower the heat and simmer 35–50 minutes, depending on size, until a knife slides easily into the center.

2. Peel and slice. Reserve 1/2 cup (120 ml) of the cooking liquid, then drain the beets and let them cool 10 minutes. Rub off the skins with paper towels (wear gloves if you want to avoid pink fingers), trim the ends and cut the beets into 1/4-inch (6 mm) slices or bite-size cubes.

3. Make the sauce. In the same saucepan, whisk the sugar, cornstarch and salt. Whisk in the vinegar and the reserved beet liquid until smooth, and add the cloves if using.

4. Thicken. Cook over medium heat, whisking constantly, until the mixture comes to a boil and turns clear, glossy and lightly thickened, 2–3 minutes.

5. Glaze the beets. Add the butter and stir until melted. Add the beets and fold gently to coat. Simmer over low heat 3–5 minutes, stirring now and then, until the beets are hot and shiny.

6. Season and serve. Taste and add a little more salt, sugar or vinegar to balance. Transfer to a serving bowl, sprinkle with parsley and black pepper and serve warm.

How to know it is done

The beets are cooked when a paring knife slides into the center with no resistance and the skins rub off easily. The sauce is ready when it looks clear and glossy instead of cloudy and is thick enough to coat the back of a spoon. Once the beets are added, the dish is done when every piece is glazed and heated through.

Tips for the best result

• Choose beets of similar size so they cook in the same amount of time.
• Do not peel or cut the beets before boiling; they keep more color and flavor cooked whole.
• Whisk the cornstarch into the cold liquid before heating to avoid lumps.
• Line your cutting board with parchment paper to keep it from staining.

Variations and substitutions

• Canned beets: skip steps 1 and 2 and use the reserved canning liquid in the sauce; ready in about 10 minutes.
• Roasted beets: wrap the beets in foil and roast at 400°F (200°C) 50–60 minutes for deeper flavor; use water in the sauce.
• Orange Harvard beets: replace half of the vinegar with fresh orange juice and add 1 tsp orange zest.
• Golden beets: use yellow beets and white wine vinegar for a sunny color.
• Dairy-free: use olive oil or a plant-based butter instead of butter.

Make ahead

Boil, peel and slice the beets up to 3 days ahead and refrigerate them in a covered container with the reserved cooking liquid stored separately. You can also make the finished dish up to 2 days ahead; reheat gently in a saucepan over low heat with a tablespoon of water, stirring, 5–7 minutes, which makes it a great stress-free holiday side.

Storage and reheating

Refrigerate leftovers in an airtight glass container up to 5 days. Freezing is not recommended because the beets turn soft and the sauce can separate. Reheat in a saucepan over low heat, or microwave in 30-second bursts, stirring, until warm. Leftovers are also delicious cold, tossed into a green salad with goat cheese and walnuts.