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Sweet Tangy Harvard Beets

A comforting and simple side dish made with cooked beets, sugar, and apple cider vinegar, creating a sweet and tangy flavor that pairs well with many main dishes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 131
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds cooked whole beets, sliced Canned beets also work well.
  • 1/2 cup granulated sugar
  • 1 1/2 tablespoons cornstarch
  • 1/2 cup water
  • 1/2 cup apple cider vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons unsalted butter

Method
 

Preparation
  1. Slice the cooked beets into 1/4-inch pieces. If you are using canned beets, drain them first. If using fresh beets, cook until tender, cool slightly, and then slice.
Making the Sauce
  1. In a large skillet, whisk the sugar and cornstarch together. Pour in the water and apple cider vinegar and whisk until smooth.
  2. Bring the mixture to a boil, then lower the heat to a simmer and cook for about 1 minute, stirring often.
Combining
  1. Add the sliced beets to the skillet and stir gently until each piece is coated in the sauce.
  2. Season with salt and black pepper, then stir in the butter to finish.

Notes

For the best results, use tender beets. If using canned beets, drain well before slicing. Fresh beets can be used but require more cooking time.