Harvard Beets Li

Harvard beets are a New England classic: tender beet slices coated in a glossy, sweet-and-sour sauce that clings to every piece. This microwave version gets you there in about 6 minutes of actual cooking time with just five pantry ingredients.

The sauce starts with the beet liquid from the can, which already has earthy beet flavor built in. Cornstarch, sugar, and vinegar get whisked into that liquid to create a glaze that thickens as it boils. The balance of sweet and tangy is what makes Harvard beets different from plain buttered beets. The sugar softens the vinegar’s sharp edge, and the vinegar keeps the sweetness from going cloying.

Using a non-metallic casserole is important here. The vinegar reacts with metal and can give the sauce an off taste. Glass or ceramic works best.

Stir between each microwave interval. Cornstarch thickens unevenly in the microwave, and stirring breaks up any lumps before they set.

Pro Tips

• Reserve the beet liquid before draining. You need ⅔ cup, so top it off with water if there isn’t enough.
• Mix the cornstarch with the sugar and salt before adding liquid. Dry-blending prevents clumps.
• The sauce should be thick enough to coat the back of a spoon. If it’s too thin, microwave in 30-second bursts until it thickens.
• Serve immediately. The glaze gets gummy as it cools and loses its shine.

Variations

• Add a tablespoon of butter to the finished sauce for a richer, silkier glaze.
• Stir in a teaspoon of orange zest for a citrusy twist on the classic.
• Use apple cider vinegar instead of white for a mellower, fruitier tang.