This dish is probably my favorite Thanksgiving side dish after stuffing. Fresh roasted beets are delicious but adding a sweet and sour sauce that has made Harvard Beets so famous really takes beets over the top. The color alone is a beautiful addition to my Thanksgiving table. You can see from the photo that I used golden beets which taste like red beets but are also just as pretty. Give Harvard Beets a try this Thanksgiving.
1 cup sugar
1 cup white vinegar, I used white balsamic
3 T. ketchup
3 T. unsalted butter
1/2 t. Kosher salt
2 T. whole cloves
1 1/2 cups beet juice- this is the juice in the pan from roasting them
3 T. cornstarch
9 roasted beets cut into wedges
1 t. vanilla extract
In a large pot over med-high heat, add sugar, vinegar, ketchup, butter and salt. Place cloves in a coffee filter and tie shut and toss in the pot too. I used a tea ball to hold my cloves. Bring the sugar mixture to a simmer and lower heat to medium and cover and simmer for 10 minutes. Meanwhile mix beet juice with cornstarch until smooth. After the 10 minutes add the beet juice mixture to the pot and stir for about 3 minutes until the mixture is thickened and glossy. Add the beets and heat through. Remove from heat and add vanilla. Serve hot. Serves 8.
To learn how to roast beets go here.
You can also substitute canned beets, using the beet liquid “juice” from the can.
Preparation Tip:This dish can be made a few days ahead of time and simply reheated in the microwave so be sure to store in a microwave safe dish.