Harvard Beets Recipe and History
Roasted and simmered in a sweet and sour sauce, Harvard Beets are a curious, classic (and colorful!) New England recipe.
By Aimee Tucker|Feb 14 2022|
Harvard Beets
Photo Credit: Aimee TuckerI confess I was nearly 30 by the time I tried my first roasted beet, but I was immediately pleased with its sweet flavor and firm (but not crunchy) texture. After a few years of happily ordering the occasional beet salad for lunch, I was looking to expand my beet-palate, which naturally led me to the most popular beet dish of all (and a New England classic to boot) — Harvard Beets!
So what’s the history of Harvard Beets? Like a lot of things, we don’t really know for sure. Some say they earned the name for the way their deep red color mimicked the Harvard Crimson football jersey hue. Still others say they originated in a tavern in England named “Harwood” and somewhere along the way the name was mispronounced in America until it became “Harvard.”
Though dishes made with beets cooked in a sauce made from sugar and vinegar had probably existed for years, the addition of the cornstarch (a thickening agent) in the early 20th century is likely what made this dish spike in popularity, and it’s been enjoyed ever since.
How to Make Harvard Beets:
I picked up my beets from the local co-op and they were (unfortunately) already stem-less. If you can, track down beets that still have their stems and root tips.
Photo Credit : Aimee Seavey
After roasting, the beets are peeled and sliced before going into the top of a double boiler to simmer in a mixture of vinegar, cornstarch, sugar, and salt. If you don’t have a double boiler set you can just rig two pots together or set a stainless steel bowl over a pot of simmering water.
Photo Credit : Aimee Seavey
After their sweet and sour bath, the beets are boosted with plenty of flavor — perfect for those of us that like our roasted veggies, but really love them with a little sauce.
Harvard Beets are a great side dish but also taste great chilled and pair perfectly with a summer salad for supper.
This post was first published in 2013 and has been updated.
GET THE RECIPE:
Harvard Beets
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We like our beets cooled with red onion slices, tuna fish, and olive oil and vinegar. Yummy! Black olives and hot peppers can be added as well.
My first exposure to Harvard beets were of the canned variety. Aylmer’s Harvard’s. My mother bought them on occasion and to a fickle child who despised all vegetables save perhaps canned sweetlet peas the candy sweet Harvard’s were a treat to the palate and to the ear (I didn’t have to listen to the grumbling, “Jenny eat your vegetables”).
Now at 43 I have a veggie hater of my own. I now make my Harvard’s from scratch and can easily tweak them to his young palate and so once in a while he doesn’t have to listen to the grumbling, “Grifin eat your veggies”…
I’m 70 years and I can remember my first taste of Harvard beets. It was at a church dinner, a Presbyterian church, with a lot of elder members. All the women were great cooks in their own rite. I think I was maybe eight or nine and I had no idea what they would taste like. One of the ladies overseeing the serving table suggested that I try some, and I did. I help myself to them now at every opportunity. and will fix some for this thanksgiving.
Just made these….I am a first time beet maker and these are absolutely AMAZING! Thank You!!!!
Hi Dawn! So glad to hear that you enjoyed them! Happy beet-eating!
How long can you keep Harvard beets in the frig after they have been opened ?
Hi Sylvia. Cover them up and store them the same way you would any cooked veggie — a few days tops. Thanks! and enjoy!
Forget Harvard Beets, Olive Oil, Salt and put them on the grill. It brings out the natural sugar
From Nebraska, but my family loves Harvard beets.
My recipe for Harvard beets is the one from Fanny Farmer Cookbook ~ a classic and always delicious!!
I grew up near Boston and knew of many New England specialties, Harvard beets included. While a graduate student at Penn State, I was amused one day to see “Yale beets” featured on the menu. Same preparation, droll renaming.
Yale beets are not simply renamed Harvard beets. They are made with orange juice instead of vinegar.
Harvard Beets are from Harvard, MA! This could actually be true, as Fanny Farmer had a summer residence here – and probably grew beets in the rocky – but fertile – soil! (reference: above notation on the origin of beet recipe in Fanny Farmer cookbook.)
I love Harvard beets. I didn’t grow any this year, so I’m out of luck.
A friend of mine from Vermont, had a uncle who used to ask for them “Educated Beets”
The article referenced roasting the beets, but the recipe calls for boiling. The flavor is intensified with roasting.
I first enjoyed eating Harvard Beets while a student at Interlochen National Music Camp in Michigan. I loved them then and love them now.. We were told that the recipe came from Harvard Univ. Dining Services, who served them to students there.
My husband loves the beet greens. Boils them up and then puts vinegar on them. Thinks their the best thing. I love my beets pickled. Could eat a whole jar in one sitting!
I am living in The Netherlands, but I’m a born bred in Mass. The Dutch are slowly moving towards experimenting and discovering food alternatives. I was at our vegetable store and saw that the owner was discarding the beet tops (greens). I asked him if he knew that you could eat them. He said “No”. I proceeded to tell him to cook the same as spinach and in fact, it’s better than spinach in my opinion. Well he tried them and loved them. Now he asks clients if they want the greens and most say no, however, he does tell them about cooking them. He is amazed at my knowledge about veggies. I just said “depends on where you live and how you are raised. I was about to tell him about chicken hearts with rice, but that’s for the trip to the butcher. ;o)
Better if roasted, not boiled.
Have been making Harvard Beets for Thanksgiving dinner for years but prefer to dice the beets and add cloves spice to the sauce. Totally loved by the family! I also add whole cloves to my pickled beets.
Great idea!
Sounds but what are the ingredients-how long cook -recipe
Sounds great what is the recipe – thanks
Im from Poland and beets , in any version , are a must , children grow up eating it served as a side dish with traditional Polish meatballs, or as a soup for traditional Wigilia supper, also popular is cwikla (grated horseradish with beets) the newest is …a chocolate cake made of beets and its delicious!
I too am Polish and grew up with beets,we grow them in our backyard and have a wonderful supply for the winter. I shred the beets after cooking and freeze them, when ready to use after heating them up I make a roux add some vinegar some sugar, salt and pepper and they are ready to eat….delicious!
I make them quite often from Canned beets ,, I did not know you had to add cloves .. will try that!
I learned to make them using canned sliced beets …. taking the “juice” and adding vinegar, sugar and a pinch of allspice , heat that up and thicken using cornstarch , mix in and heat up the beets ….. Enjoy , MMmmmmm !!
My sister-in-law made these with canned beats and they had been cooked in orange juice as well. I could never find the recipe. Now I know why–they were actually “Yale beets”.
I made Harvard beets once starting with fresh beets but being basically lazy it seemed like more trouble than it was worth, although it was good. Normally I use canned beets, diced or sliced, well drained. I also use apple cider vinegar, and lemon juice instead of water. It’s a recipe passed down from my grandmother.
Never throw away the juice from cooking beets. Absolutely delicious. ESP. Warm and also very good for you