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Classic Harvard beets

By Diana Rattray for The Spruce Eats – submitted by Lori, Yorkville CSA
Some say that these beets were named because their color is similar to Harvard crimson; others claim they originated in a tavern in England called the Harwood. They are a tasty use for beets and require very little hands-on time. These are similar to pickled beets, but served warm with a sticky glaze.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine American, British
Servings 6 half cups

Ingredients
  

  • 3 medium beets about 1 lb, or 4 cups cooked, sliced beets
  • ⅔ cup sugar
  • 3 tsp cornstarch
  • ⅓ cup apple cider vinegar
  • ⅓ cup water
  • ¼ tsp kosher salt or to taste
  • ⅛ tsp freshly ground black pepper
  • 2 TBS unsalted butter

Instructions
 

Keyword 5 ingredients or fewer, budget-friendly, dairy-free, freezer friendly, gluten free, side dish, vegetarian