Harvard Beets
Easy Harvard beets made with canned sliced beets in a lightly thickened sweet-and-tangy sauce with fresh orange, sugar, and vinegar. A quick stovetop side dish for holidays or family dinners.
Servings: 6 servings
Equipment
- saucepan
- zest grater
- spoon or whisk
- measuring cups
Ingredients
- 29 oz. canned sliced beets two 14.5 oz. cans
- 3 tbsp reserved beet juice
- 1/4 cup granulated sugar
- 1 1/2 tablespoons cornstarch
- 2 tbsp fresh orange juice (use real orange)
- 1 tbsp orange zest (use real orange)
- 2 tablespoons white vinegar
Instructions
- Drain cans of sliced beets, reserving 3 tablespoons of beet juice. Pour the reserved juice into a small saucepan and set the drained beets aside.
- Zest the orange before squeezing it. Measure 1 tablespoon orange zest and 2 tablespoons fresh orange juice. If the zest is in longer pieces, give it a quick chop.
- Add the sugar, cornstarch, orange juice, and white vinegar to the saucepan with the reserved beet juice.
- Heat over medium heat, stirring frequently, until smooth and the sugar has dissolved.
- Once the mixture begins to boil, reduce the heat to a simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce begins to thicken. It should lightly coat the beets but will not be especially thick.
- Add the drained sliced beets and orange zest. Gently stir and continue cooking just until the beets are heated through. Because canned beets are already cooked, they only need to warm in the sauce. Serve when warm.
For make-ahead Harvard beets, let them cool and refrigerate in a covered container. Reheat gently on the stovetop. If the sauce has thickened more than you like, add a small splash of orange juice or beet juice while reheating.
Nutrition
Serving: 0.5cup