Traditional New England Harvard beets featuring tender beets in a delicious sweet and tangy sauce with butter. Perfect side dish for holidays and family dinners.
Ingredients
- 2 1/2 pounds fresh red beets trimmed and peeled, cut into bite-sized pieces
- 1 teaspoon kosher salt for cooking water
- 1 cup granulated sugar
- 1/4 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup reserved beet cooking water
- 2 tablespoons cornstarch
- 6 tablespoons unsalted butter
Instructions
- Place beets in a large pot with cold water and bring to a rolling boil. Once boiling, add one teaspoon of salt. Cook for 15 minutes until tender.
- Carefully ladle off and reserve 1/2 cup of the cooking water, then drain the remaining water from the beets.
- Return beets to the pot and add sugar, white vinegar, cider vinegar, salt, and pepper. Stir mixture over medium heat.
- In a small bowl, whisk cornstarch with the reserved 1/2 cup beet cooking water until smooth. Add this mixture to the beets.
- Continue cooking for five minutes over medium heat, stirring frequently, then add butter and stir until completely melted and incorporated into the sauce.
- Remove from heat and serve immediately in individual bowls to prevent staining other foods.