Harvard Beets

Harvard Beets

from simplejoy.com
Side Dish
45 min
4 servings
175 kcal / serving

Harvard Beets are an amazing old-fashioned recipe that you will fall in love with. This is easy to make after you roast beets, and is a fantastic side dish.

Ingredients

  • ⅓ cupgranulated sugar ((66 grams))
  • 1 tablespooncornstarch ((7 grams))
  • ⅓ cupwhite vinegar ((78.86 ml))
  • ⅓ cupwater ((78.86 ml))
  • 1 ½ poundsbeets (roasted and cut into bite sized pieces (680.38 grams))
  • 3whole cloves
  • 1 tablespoonunsalted butter ((14.1 grams))
  • ¼ teaspoonkosher salt ((.66 grams))
  • ¼ teaspooncinnamon
  • black pepper

Directions

  1. 1

    Combine the sugar, cornstarch, vinegar, and water in a small saucepan. Bring to a boil, then turn the heat down and simmer for 5 minutes. You should see consistent small bubbles.

  2. 2

    Turn the heat down to low, add the beets and cloves to the liquid, and cook uncovered for 30 minutes.

  3. 3

    Add in the butter, salt, cinnamon, and pepper. Taste and adjust seasonings as needed. Serve warm.