Harvard Beets


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


In a double boiler over medium heat, combine sugar, salt, vinegar, cornstarch, and cloves. Cook sauce until it's clear.

Slice beets into ¼-inch rounds. Add beets to sauce and cook 20 minutes; don't boil.

Remove cloves and add butter just before serving.


6 to 8 servings

Preparation Time

30 Minutes

Total Time

45 Minutes

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