Harvard Beets Recipe

I feel like people who like beets don’t just casually like them, they really like them. They’re always excited to see beets show up at a holiday dinner, and Harvard beets are one of those old-fashioned sides that beet lovers immediately recognize.

This Harvard beets recipe starts with canned sliced beets and warms them in a sweet-and-tangy orange vinegar sauce. The sauce isn’t super thick; it’s just thickened enough to lightly coat the beets and is perfectly delicious.

• If you’re firmly in the beet-loving camp, my grilled beets with balsamic vinegar are another way to serve them.

What Are Harvard Beets?

Harvard beets are sliced cooked beets served warm in a sweet-and-sour sauce made with sugar, vinegar, and cornstarch.

For my version, I also add fresh orange juice and orange zest from a naval orange. The citrus works really well with the sweetness of the beets while the vinegar keeps the sauce from becoming overly sweet. Unlike traditional pickled beets, Harvard beets are heated in a cooked, lightly thickened sauce rather than soaked in a pickling brine.

Ingredients for Harvard Beets

You only need five ingredients for this recipe.

• 2 cans (14.5 oz. each) sliced beets – Drain the beets, but reserve 3 tablespoons of the beet juice for the sauce.
• 1/4 cup granulated sugar – Sweetens the sauce and balances the vinegar.
• 1 1/2 tablespoons cornstarch – Lightly thickens the sauce so it coats the beet slices.
• 1/2 navel orange – Zest the orange before squeezing it. You’ll need 2 tablespoons of fresh orange juice and 1 tablespoon of orange zest.
• 2 tablespoons white vinegar – Adds the tangy flavor that balances the sweetness.

How to Make Harvard Beets with Canned Beets

Make the sauce

Drain both cans of sliced beets, reserving 3 tablespoons of beet juice. Pour the reserved juice into a small saucepan and set the drained beets aside.

Add the sugar, cornstarch, 2 tablespoons of fresh orange juice, and white vinegar to the saucepan. Whisk everything together before turning on the heat.

Heat over medium, stirring frequently, until the mixture is smooth and the sugar has dissolved.

Simmer until lightly thickened

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.

Add the beets and orange zest

Add the drained sliced beets and 1 tablespoon of orange zest. It should lightly coat the beets but should not become heavy or syrupy.

Gently stir and continue cooking just until the beets are heated through. Canned beets are already cooked, so they don’t need much additional time on the stove. Serve warm.

Can Harvard Beets Be Made Ahead?

Yes. Harvard beets are easy to make ahead for Thanksgiving, Christmas, Easter, or another family dinner. Prepare the recipe as directed, let the beets cool, and refrigerate them in a covered container. But honestly, this is a quick recipe and it takes just as long to reheat as it would be to make ahead so it seems pointless to do the prep.

In any case, all you would do is is reheat everything gently in a saucepan, stirring occasionally. The sauce may thicken a little after refrigeration, so add a small splash of orange juice or reserved beet juice if it needs loosening.

What to Serve alongside Beets

Beets fit especially well into a traditional holiday meal. The sweet-and-tangy flavor gives you something different alongside creamy casseroles, potatoes, and other richer sides and is considered an old fashioned throwback side your older guests may find nostalgic.

For Thanksgiving or Christmas, serve them with green bean casserole with fresh green beans or pumpkin mashed potatoes.

This recipe makes about 6-8 side-dish servings.