Fresh Harvard Beets

By Yankee Magazine

Sep 21 2007

This recipe for Fresh Harvard Beets produces sweet-sour beets that have a beautiful bright color and a lovely smooth sauce that doesn’t turn gummy.


Serves 6 to 8.


3 cups freshly cooked boiled beets
1/2 cup sugar
1/2 teaspoon salt
1/2 cup vinegar
1 tablespoon cornstarch
2 whole cloves
2 tablespoons butter


Slice or dice the beets. In a double boiler, combine sugar, salt, vinegar, corn starch, and cloves. Cook the sauce until it is clear. Add the beets and heat over hot water for 30 minutes — do not boil. Remove cloves and then add butter just before serving.