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Glass jar of homemade pickled beetroot on table, natural probiotic

Harvard Beets

Course Side Dish
Cuisine American


  • 2 cups cooked beets, sliced or diced
  • 1 1/4 cups beet liquid (reserved from cooked beets)
  • 3 tbs cornstarch
  • 1/3 cup sugar
  • 3/4 tsp salt
  • 2 tbs vinegar
  • 1 1/2 tbs butter


  • Mix cornstarch, sugar, and salt in a saucepan.
  • Blend in beet liquid, vinegar, and butter.
  • Cook over medium heat, stirring occasionally until thickened.
  • Add beets and let stand for 10 minutes.
  • Serve hot or cold.
Keyword Harvard beets
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