Total Time
20mins
Prep 10 mins
Cook 10 mins

These are pretty much like Harvard beets, you can use canned beets slices (use one can) for this, or fresh cooked beets, I prefer the fresh cooked! also adjust the sugar to taste. You can double this recipe if desired, don't omit the orange zest, it really adds a kick to the beets!

Ingredients Nutrition

Directions

  1. In a bowl mix together the sugar, cornstarch and salt; stir in a little of the wine or vinegar to make a smooth paste.
  2. Slowly drizzle in the remaining wine or vinegar and the water (adding all the liquid at once can produce lumps in the cornstarch).
  3. Transfer the mixture to a saucepan; cook over low heat stirring and scraping bottom of the pan often.
  4. Cook until liquid is clear (about 5 minutes).
  5. Stir in cooked beets, butter and orange zest; stir until the beets are heated through.
  6. Season with black pepper is desired.
Most Helpful

LOVE this recipe! So Delicious! I did omit the orange since I didn't have any on hand, doubled the sauce as well as used fresh organic beets. NO HFCS like the jarred shelved kind! Thank You:)

christineanne68 June 22, 2013

Best sweet & sour beet recipe I have ever tasted!
You do not want to leave out the orange zest. This
is a simple & amazing recipe. I used fresh baby beets from our garden.

LaRae101 June 22, 2012

Pretty much a good Harvard recipe. Quick, easy and tastes great. I took the orange one more step and used orange juice for the water. Used fresh beets that I then diced as per DH's preference. Yummm

Annacia March 22, 2009