Harvard Beets

Monte hates beets, even when made with this sweet and sour sauce. I think they’re delicious this way!

I’ve long wondered why this dish is called “Harvard” Beets. No one really knows for sure, but there are three main theories:

1. In the early 1900s a Harvard student came up with the dish.
2. It was named “Harvard” beets because the color is reminiscent of the college’s football uniforms.
3. The recipe originated in Harwood tavern in England. A Russian customer of the tavern immigrated to Boston in the 1800s, opened a tavern with the same name, and served the beet dish. However, because he pronounced the “w” like a “v”, “Harwood Beets” was heard as “Harvard Beets.”

I like the last explanation the best. 😄

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Harvard Beets

This sweet and sour sauce makes beets delicious!

Course Side Dish

Cuisine American

Keywords adult-approved, dairy-free, easy, gluten-free, vegan, vegetables, vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Calories 263kcal

Author Lynne

Ingredients

• 4 cups beets (about 1 lb or 3 medium-sized beets) or 2 (15 oz) cans beets
• ⅓ cup reserved liquid from beets see instructions below
• ⅔ cup sugar
• ⅓ cup vinegar
• 2 tbl butter or margarine
• 3 tsp cornstarch
• ⅛ tsp black pepper
• salt to taste

Directions

• If using fresh beets, cut off stems and roots, wash, and peel.* Slice or dice into medium cubes. Cook in boiling salted water until tender, about 20 – 25 minutes. Drain beets, reserving ⅓ cup liquid.
• If using canned beets, drain, reserving ⅓ cup liquid.
• Combine reserved liquid with remaining ingredients in medium saucepan. Cook and stir until thickened and bubbly.
• Add beets and stir to coat with sauce. Simmer until beets are heated through.

*Alternate method of cooking fresh beets

• Trim stems and roots, wash, and cook in salted water until tender, 30 – 45 minutes. Drain, reserving ⅓ cup liquid. Let beets cool, then slip off the skins and slice or dice.