Harvard Beets(Microwave)
Harvard Beets offer a sweet and tangy flavor with tender beets coated in a glossy, vinegary glaze, perfect as a vibrant side dish for family dinners or holiday meals.
Ingredients
Instructions
- Drain the beets, reserving the liquid.
- In a 1-cup glass measure, pour the beet liquid and add enough water to make 1 cup of liquid.
- In a 1-quart microwave-proof casserole or bowl, combine sugar, cornstarch, salt, pepper, and vinegar.
- Stir in the hot liquid.
- Cook, uncovered, on High for 2 1/2 to 3 minutes, stirring occasionally, until mixture thickens and is clear.
- Add the beets and stir gently.
- Cook, covered, on High for about 5 minutes or until the beets are hot.
Tips & Substitutions
For a deeper flavor, consider adding a splash of orange juice or zest to the mixture. If you need a sugar substitute, try using honey or agave syrup in place of sugar. Ensure that the beets are drained well to avoid excess moisture, which can affect the sauce's thickness. This dish pairs beautifully with New England Baked Beans(Crock-Pot Recipe) for a hearty meal.
Serving Suggestions
Serve Harvard Beets warm as a vibrant side dish alongside roasted meats or grilled vegetables. They also pair wonderfully with a simple Vegi Salad for a refreshing contrast. For a complete meal, consider serving with crusty bread or over a bed of greens, enhancing the dish's sweetness with a sprinkle of feta cheese.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the beets in a microwave-safe dish, cover, and heat on high for 1-2 minutes, stirring halfway through, until heated thoroughly. Avoid reheating multiple times to maintain texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Harvard Beets(Microwave) contains roughly 37 calories, with 0g protein, 4g carbohydrates, and 0g fat. It is a good source of vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 1756mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh beets instead of canned?
Yes, you can use fresh beets! Boil or steam them until tender, then peel and slice before following the recipe. Just remember to reserve the cooking liquid to replace the canned beet liquid in the recipe for optimal flavor.
What can I use instead of wine vinegar?
If you don't have wine vinegar, apple cider vinegar or balsamic vinegar are good substitutes. They will impart slightly different flavors but will still create a deliciously tangy sauce to complement the sweetness of the beets.
How can I make this dish vegan?
This recipe is already vegan-friendly! Just ensure that all your ingredients, especially the sugar, are free from animal byproducts. You can enhance the flavor with additional herbs or spices if desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).