Recipe

Harvard Beets

Tender beets in a glossy sweet and tangy sauce with butter and a little spice.

By Matt Campbell

•

4.7

A small white serving bowl filled with Harvard beets in a glossy deep red sweet and tangy sauce, set on a warm kitchen table with a spoon beside it

Harvard beets are one of those old-school sides that sneak up on you. You think, beets, okay. Then you take a bite and the sauce hits: sweet, tangy, buttery, and just thick enough to cling to every slice like it has a job to do.

This version keeps the ingredients very normal, the steps very clear, and the flavor very loud. It is a quick stovetop situation that works with canned beets for weeknights, but still tastes like you planned ahead.

Canned beet slices, white sugar, apple cider vinegar, and spices arranged on a light kitchen counter with measuring spoons

Why It Works

Glossy sauce that actually clings: A quick cornstarch slurry thickens the beet cooking liquid so you get shine and body, not beet soup.
Sweet and tangy balance: Vinegar brings the snap, sugar rounds it out, and a pinch of clove makes it taste like the classic.
Fast but not flat: Butter at the end smooths the edges and makes the whole thing taste more finished.
Flexible: Use canned beets for speed or freshly cooked beets when you feel like flexing.

Pairs Well With

Storage Tips

Refrigerator: Store cooled Harvard beets in an airtight container for about 3 to 5 days. Use your best judgment and discard if anything smells off or you see mold.

Reheat: Warm in a small saucepan over medium-low heat, stirring often. If the sauce thickens too much in the fridge, loosen with a splash of water or a spoonful of beet liquid.

Freezer: You can freeze them for up to 2 months, but the sauce can separate slightly. Thaw overnight in the fridge and reheat gently while whisking to bring it back together.

A glass meal prep container filled with leftover Harvard beets in red sauce, covered with a lid on a kitchen counter

Common Questions

What are Harvard beets supposed to taste like?

They are sweet and tangy, kind of like a gentler sweet and sour sauce, but with warm spice (usually clove) and a buttery finish.

Can I make Harvard beets with canned beets?

Yes, and honestly it is the weeknight move. Just make sure you save the beet liquid from the can because it becomes the base of the sauce.

One quick note: canned beet liquid can be lightly salted depending on the brand, so taste the sauce before you add extra salt at the end.

Do I have to use cloves?

No, but a tiny pinch is what makes it taste “classic.” If you hate clove, try a pinch of allspice or cinnamon instead. Keep it subtle.

Why is my sauce watery?

Most of the time, it just needs a little more heat. Cornstarch only fully thickens after a brief boil. After you add the slurry, bring the sauce to a gentle boil (real bubbles) for 60 to 90 seconds while stirring, until it looks glossy and coats the back of a spoon.

If it still looks thin, add another small slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water).

Can I use fresh beets instead of canned?

Absolutely. Roast or boil them until tender, then use water or vegetable broth as your liquid base. For deeper beet flavor, simmer beet peels in water for 10 to 20 minutes, or until the water turns a deep pink, then strain and use that beet tea in the sauce.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan
Whisk
Measuring cups and spoons
Small bowl (for slurry)
Wooden spoon or silicone spatula

The first time I made Harvard beets, I did it with zero confidence and one can of beets I bought purely out of curiosity. I figured it would be a polite side dish that everyone ignores. Instead, I caught myself standing at the stove doing “just one more bite” straight from the pot because the sauce was doing that sweet tangy thing that makes your taste buds sit up. Now it is in my rotation for anything roasted, anything braised, and any night I want a vegetable to feel a little more like comfort food.

Harvard Beets

(4.7 Reviews)

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 6

Ingredients

2 (15 oz) cans sliced beets, beets and liquid separated
3/4 cup beet liquid (top off with water if needed)
1/3 cup granulated sugar
3 tablespoons apple cider vinegar (or white vinegar)
2 tablespoons unsalted butter
1 tablespoon cornstarch
1 tablespoon cold water
1/4 teaspoon kosher salt
Pinch of ground cloves (about 1/16 teaspoon)
Freshly ground black pepper (optional)

Instructions

Get set up. Drain the beets into a bowl so you keep the liquid. Measure out 3/4 cup beet liquid (add a splash of water if you are short). Set the sliced beets aside.
Build the sauce base. In a medium saucepan, whisk together the beet liquid, sugar, vinegar, salt, and the pinch of cloves.
Simmer. Bring the mixture to a gentle simmer over medium heat, whisking until the sugar dissolves, about 2 to 3 minutes.
Thicken. In a small bowl, stir the cornstarch with cold water until smooth. Whisk the slurry into the simmering sauce. Increase the heat slightly and bring it to a gentle boil for 60 to 90 seconds, stirring often. (Cornstarch needs that brief boil to fully thicken.) You are looking for a glossy sauce that coats the back of a spoon.
Add the beets. Stir in the sliced beets and cook for 3 to 5 minutes, just until heated through.
Finish with butter. Turn off the heat and stir in the butter until melted. Taste and adjust: add a tiny splash more vinegar for extra tang or a pinch more salt to make the sweetness pop. If you want, add a few grinds of black pepper.
Serve. Spoon into a serving bowl and serve warm.