Dish

Harvard Beets

Harvard Beets is made by boiling beets and then slicing them into thin rounds. The beets are then simmered in a sweet and sour sauce made with vinegar, sugar, and cornstarch. The dish is typically served hot as a side dish for meat or poultry. The beets are a good source of fiber and the sweet and sour sauce adds a tangy flavor to the dish.

Cuisine of the Americas› American cuisine

Side Dish

Origins and history

The dish originated in the United States and is believed to have been created by the Harvard University dining services in the early 20th century. The dish became popular in the United States during the mid-20th century and is now a classic American dish.

Dietary considerations

Vegetarian, vegan, gluten-free

Variations

There are many variations of Harvard Beets that use different types of vinegar and sweeteners. Some variations also add other vegetables like carrots and onions to the dish.

Presentation and garnishing

The dish is typically served in a bowl with the sauce covering the beets. It is garnished with fresh parsley and served hot as a side dish for meat or poultry.

Tips & Tricks

To make the dish more interesting, add other vegetables like carrots and onions to the dish. You can also use different types of vinegar like balsamic or apple cider vinegar to make the dish more flavorful.