Emma's Harvard Beets

Cooking & Recipes

These sweet-sour beets 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 (or use canned)
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.


Preparation Method

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