Harvard Beets: A Classic Sweet and Sour Side Dish Recipe

Harvard beets, with their vibrant color and delightful sweet and sour flavor, are a classic side dish that has graced dinner tables for generations. This simple yet elegant recipe transforms humble beets into a culinary treat, perfect for complementing a variety of main courses. Whether you’re a seasoned cook or a kitchen novice, this guide will walk you through creating the perfect Harvard beets, step-by-step.

What are Harvard Beets?

Harvard beets are traditionally cooked beets that are then tossed in a sweet and sour sauce, typically made with vinegar, sugar, and a thickening agent like cornstarch or flour. The dish gets its name from the crimson color that resembles the official color of Harvard University. While the exact origin of the recipe is debated, its popularity is undeniable, with variations found in cookbooks and family traditions across the country.

Why You’ll Love This Harvard Beets Recipe

* **Easy to Make:** This recipe requires minimal ingredients and simple cooking techniques.
* **Delicious Flavor:** The balance of sweet and sour creates a complex and satisfying taste.
* **Visually Appealing:** The vibrant red color makes this dish a beautiful addition to any meal.
* **Versatile:** Harvard beets pair well with a variety of meats, poultry, and vegetarian dishes.
* **Make-Ahead Friendly:** You can prepare the beets and sauce separately and combine them just before serving, or even make the entire dish a day or two in advance.

Ingredients for Harvard Beets

Here’s what you’ll need to make this delightful dish:

* **Beets:** 1.5 – 2 pounds, fresh. Look for beets that are firm and smooth, without any soft spots or blemishes. You can use red beets, golden beets, or a mix for a colorful presentation.
* **Water:** Enough to cover the beets during cooking.
* **Vinegar:** 1/2 cup. Apple cider vinegar is traditionally used and provides a mild, fruity tang. White vinegar can be substituted for a sharper flavor, or red wine vinegar for a richer taste.
* **Sugar:** 1/2 cup. Granulated sugar is most common, but brown sugar can be used for a deeper, molasses-like flavor. Adjust the amount to your desired sweetness.
* **Cornstarch:** 2 tablespoons. Cornstarch acts as a thickening agent for the sauce. Flour can be substituted, but it may require a longer cooking time to eliminate any starchy taste.
* **Cold Water:** 1/4 cup. Used to make a slurry with the cornstarch, preventing lumps in the sauce.
* **Butter:** 2 tablespoons. Adds richness and a velvety texture to the sauce. This can be omitted for a lighter dish, or substituted with olive oil or vegan butter.
* **Salt:** 1/2 teaspoon. Enhances the flavors of the other ingredients.
* **Black Pepper:** 1/4 teaspoon. Adds a subtle warmth and complexity.

Equipment You’ll Need

* **Large Pot:** For boiling the beets.
* **Small Bowl:** For mixing the cornstarch slurry.
* **Medium Saucepan:** For making the sweet and sour sauce.
* **Cutting Board and Knife:** For preparing the beets.
* **Vegetable Peeler (Optional):** For peeling the beets after cooking (though peeling is optional).
* **Measuring Cups and Spoons:** For accurate ingredient measurements.

Step-by-Step Instructions for Making Harvard Beets

Follow these detailed instructions to create perfect Harvard beets every time:

**Step 1: Prepare the Beets**

1. **Wash the beets:** Thoroughly wash the beets under cold running water to remove any dirt or debris. Don’t peel them at this stage, as the skin helps retain their color and nutrients during cooking.
2. **Trim the tops and tails:** Trim the leafy green tops from the beets, leaving about an inch of stem attached. Also, trim the root end, leaving about 1/2 inch. Leaving a bit of the stem and root helps prevent the color from bleeding out during cooking. If you want to use the beet greens, save them for another recipe (they can be sautéed, steamed, or added to soups).

**Step 2: Cook the Beets**

1. **Place beets in pot:** Place the prepared beets in a large pot and cover them with cold water. Ensure the water level is a couple of inches above the beets.
2. **Bring to a boil:** Bring the water to a boil over high heat. Once boiling, reduce the heat to a simmer, cover the pot, and cook until the beets are tender. This usually takes 30-60 minutes, depending on the size of the beets. Check for doneness by piercing a beet with a fork or knife. It should slide in easily with little resistance.
3. **Cool the beets:** Once the beets are cooked through, drain them and rinse them under cold water. This will stop the cooking process and make them easier to handle.

**Step 3: Peel and Cut the Beets**

1. **Peel the beets (Optional):** While still slightly warm, the beet skins should slip off easily. You can use your fingers or a paring knife to peel them. If the beets are too hot to handle, let them cool slightly longer. Alternatively, some people prefer to leave the skins on for added texture and nutrients. It’s entirely up to your personal preference.
2. **Cut the beets:** Cut the peeled beets into your desired shape. Traditionally, Harvard beets are sliced into 1/4-inch thick rounds. You can also dice them into cubes or cut them into wedges. The shape doesn’t affect the flavor, so choose what you prefer aesthetically.

**Step 4: Prepare the Sweet and Sour Sauce**

1. **Make the cornstarch slurry:** In a small bowl, whisk together the cornstarch and cold water until smooth. This mixture, called a slurry, will prevent the cornstarch from clumping when added to the hot liquid.
2. **Combine sauce ingredients:** In a medium saucepan, combine the vinegar, sugar, salt, and pepper. Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar.
3. **Thicken the sauce:** Slowly pour the cornstarch slurry into the simmering vinegar mixture, whisking constantly. Continue to cook, stirring frequently, until the sauce thickens and becomes clear. This should only take a minute or two. Be careful not to overcook the sauce, as it can become too thick.
4. **Add butter:** Remove the saucepan from the heat and stir in the butter until it is melted and the sauce is smooth and glossy.

**Step 5: Combine Beets and Sauce**

1. **Add beets to sauce:** Add the sliced or diced beets to the saucepan with the sweet and sour sauce. Gently stir to coat the beets evenly with the sauce.
2. **Heat through:** Return the saucepan to low heat and gently heat the beets through for a few minutes, allowing them to absorb the flavors of the sauce. Be careful not to boil the beets, as this can make them mushy.

**Step 6: Serve and Enjoy**

1. **Serve immediately:** Harvard beets are best served warm, but they can also be served at room temperature. Garnish with a sprig of fresh parsley or dill, if desired.

Tips for Perfect Harvard Beets

* **Choose beets of similar size:** This will ensure that they cook evenly.
* **Don’t overcook the beets:** Overcooked beets will be mushy and lose their flavor.
* **Adjust the sweetness and sourness to your taste:** Add more sugar for a sweeter dish, or more vinegar for a tangier dish.
* **Use fresh, high-quality ingredients:** This will make a noticeable difference in the flavor of the final dish.
* **Don’t skip the butter:** The butter adds richness and a velvety texture to the sauce.
* **Make ahead:** Harvard beets can be made a day or two in advance. Store them in an airtight container in the refrigerator. Reheat gently before serving.

Variations on Harvard Beets

* **Add spices:** Experiment with adding spices like cinnamon, cloves, or allspice to the sauce for a warmer, more complex flavor.
* **Use different vinegars:** Try using balsamic vinegar for a richer, more intense flavor, or sherry vinegar for a nutty, slightly sweet taste.
* **Add fruit:** Add chopped apples or cranberries to the beets for a touch of sweetness and texture.
* **Make it vegan:** Substitute the butter with olive oil or vegan butter.
* **Add orange zest:** A little orange zest can brighten the flavor of the dish.
* **Add a pinch of red pepper flakes:** For a touch of heat, add a pinch of red pepper flakes to the sauce.

Serving Suggestions for Harvard Beets

Harvard beets are a versatile side dish that pairs well with a variety of main courses. Here are a few serving suggestions:

* **Roasted Chicken or Turkey:** The sweet and sour flavor of the beets complements the savory flavors of roasted poultry.
* **Pork Chops or Loin:** Harvard beets provide a nice contrast to the richness of pork.
* **Beef Roast or Steak:** The acidity of the beets cuts through the richness of the beef.
* **Fish:** Harvard beets can be a surprisingly good accompaniment to flaky white fish like cod or halibut.
* **Vegetarian Dishes:** Serve with lentil loaf, nut roast, or a hearty grain bowl.
* **Alongside mashed potatoes and green beans:** For a classic and comforting meal.

Nutritional Information (Approximate per serving)

* Calories: Approximately 150-200
* Fat: 5-7 grams
* Saturated Fat: 3-4 grams
* Cholesterol: 15-20 mg
* Sodium: 200-250 mg
* Carbohydrates: 25-30 grams
* Fiber: 3-4 grams
* Sugar: 20-25 grams
* Protein: 1-2 grams

*Note: Nutritional information can vary based on specific ingredients and portion sizes.*

How to Store Leftover Harvard Beets

Store leftover Harvard beets in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.

Can You Freeze Harvard Beets?

While you *can* freeze Harvard beets, the texture may change slightly. The beets may become a bit softer after thawing. To freeze, allow the beets to cool completely, then transfer them to an airtight freezer-safe container or freezer bag. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Troubleshooting Harvard Beets

* **Beets are not tender:** If the beets are not tender after 60 minutes of cooking, continue to simmer them until they are easily pierced with a fork.
* **Sauce is too thin:** If the sauce is too thin, whisk together another teaspoon of cornstarch with a tablespoon of cold water and add it to the sauce. Cook, stirring constantly, until the sauce thickens.
* **Sauce is too thick:** If the sauce is too thick, add a tablespoon or two of water or vinegar to thin it out.
* **Beets are losing color:** To minimize color loss during cooking, leave about an inch of the stem and 1/2 inch of the root attached to the beets. Adding a splash of vinegar to the cooking water can also help.

Harvard Beets Recipe Card

**Yields:** 6-8 servings
**Prep time:** 15 minutes
**Cook time:** 45-60 minutes

**Ingredients:**

* 1.5 – 2 pounds fresh beets
* Water (enough to cover beets)
* 1/2 cup apple cider vinegar
* 1/2 cup granulated sugar
* 2 tablespoons cornstarch
* 1/4 cup cold water
* 2 tablespoons butter
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

**Instructions:**

1. Wash and trim the beets.
2. Place beets in a pot, cover with water, bring to a boil, then simmer for 30-60 minutes until tender.
3. Drain, rinse with cold water, and peel (optional). Cut into slices or cubes.
4. In a saucepan, combine vinegar, sugar, salt, and pepper. Bring to a simmer.
5. Whisk cornstarch and cold water together. Slowly pour into the simmering vinegar mixture, whisking constantly until thickened.
6. Remove from heat and stir in butter until melted.
7. Add beets to the sauce and heat through gently.
8. Serve warm.

Final Thoughts

Harvard beets are a timeless classic that’s easy to make and delicious to eat. With their vibrant color and delightful sweet and sour flavor, they’re the perfect addition to any meal. Give this recipe a try and experience the simple elegance of Harvard beets for yourself. Enjoy!