Roasted Harvard Beets with Tangy Glaze
Experience the delightful combination of earthy roasted beets and a sweet-tangy glaze in this Roasted Harvard Beets with Tangy Glaze recipe. Using fresh, medium-sized beets, this dish highlights their natural sweetness through roasting, which intensifies the flavor while providing a tender texture. The vibrant color of the beets paired with a rich, flavorful sauce made of sugar, cider vinegar, and butter makes for a visually stunning and delicious vegetable side dish. Perfect for elevating any meal, the beets are served at room temperature, making them a versatile addition to your dinner table.
4
Servings
62
Calories
7
Ingredients
Ingredients
fresh beets
1 1/2 lbs (medium-sized, trimmed (1" off stem and root ends, cleaned but not peeled))
sugar
1/3 cup (granulated)
cornstarch
2 teaspoons (dry)
cider vinegar
1/4 cup (for the glaze)
water
1/4 cup (for the glaze)
unsalted butter
1 tablespoon (for the glaze)
salt
to taste (for seasoning)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Trim the stems and root ends of the fresh beets, leaving about 1 inch intact. Do not wash or peel them; instead, wipe off any excess dirt using a paper towel.
3
Place the prepared beets in a baking pan and cover tightly with aluminum foil to trap steam. Bake in the preheated oven for about 1 hour, or until the beets are tender when pierced with a fork.
4
Once baked, remove the beets from the oven and allow them to cool until they are manageable to handle. Carefully remove the roots, stems, and skins. Cut the beets into 1/4-inch dice to yield approximately 3 cups of diced beets, and set aside.
5
In a medium saucepan, combine the sugar, cornstarch, cider vinegar, and water. Bring the mixture to a boil over medium heat, whisking continuously to ensure it thickens evenly; this should take about 30 seconds.
6
Once thickened, remove the saucepan from heat and whisk in the unsalted butter until fully melted and incorporated.
7
Gently fold the diced beets into the glaze until evenly coated and heated through. Season with salt to taste.
8
Serve the dish at room temperature, either as a stand-alone side or as part of a larger spread.
Nutrition Information
2g
Fat
11g
Carbs
1g
Protein
1.5g
Fiber
7.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Roasted Harvard Beets with Tangy Glaze?
This is a vegetable side dish featuring earthy roasted fresh beets tossed in a sweet-tangy glaze made from sugar, cider vinegar, and butter.
What oven temperature is required for roasting the beets?
The oven should be preheated to 400 degrees Fahrenheit or 200 degrees Celsius.
How should the fresh beets be prepared before roasting?
Trim the stems and root ends leaving about 1 inch intact, and wipe off excess dirt with a paper towel without washing or peeling.
Why should I leave 1 inch of the stem and root on the beets?
Leaving a portion of the stem and root intact helps prevent the beets from bleeding their color too much during the roasting process.
Should the beets be covered while baking?
Yes, place the prepared beets in a baking pan and cover tightly with aluminum foil to trap steam.
How long do the beets typically take to roast?
They should bake in the preheated oven for about 1 hour.
How do I know when the beets are finished cooking?
The beets are done when they are tender when pierced with a fork.
What is the process for peeling the roasted beets?
Once they have cooled enough to handle, you can carefully remove the roots, stems, and skins by hand.
What size should the beets be diced into?
The recipe recommends cutting the beets into 1/4-inch dice.
How many cups of diced beets does this recipe yield?
It yields approximately 3 cups of diced beets.
What ingredients are needed for the tangy glaze?
The glaze is made from sugar, cornstarch, cider vinegar, water, and unsalted butter.
How do I prepare the glaze?
Combine sugar, cornstarch, cider vinegar, and water in a saucepan and bring to a boil while whisking continuously.
How long does it take for the glaze to thicken?
The mixture should thicken evenly in about 30 seconds once it reaches a boil.
When should I add the butter to the glaze?
Remove the saucepan from the heat before whisking in the unsalted butter until it is fully melted.
How are the beets incorporated into the glaze?
Gently fold the diced beets into the glaze until they are evenly coated and heated through.
What is the best way to serve Roasted Harvard Beets?
They are best served at room temperature as a vegetable side dish.
How many calories are in a serving of this dish?
There are 62 calories per serving.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the total fat content per serving?
Each serving contains 2 grams of fat.
How many carbohydrates are in each serving?
There are 11 grams of carbohydrates per serving.
What is the sugar content of this recipe?
Each serving contains 7.5 grams of sugar.
How much fiber does this dish provide?
Each serving provides 1.5 grams of dietary fiber.
How much protein is in the beets?
There is 1 gram of protein per serving.
How many total ingredients are used?
The recipe uses 7 ingredients: fresh beets, sugar, cornstarch, cider vinegar, water, unsalted butter, and salt.
What type of vinegar is used for the glaze?
Cider vinegar is used to provide the specific tangy flavor profile.
Is this recipe suitable for a healthy diet?
Yes, it is tagged as a healthy side dish and a nutritious vegetable recipe.
Can I use salted butter?
The recipe specifies unsalted butter, but you can use salted and adjust the final seasoning accordingly.
What kind of sugar is used?
The recipe calls for granulated sugar.
Is this a good dish for the fall season?
Yes, it is tagged as a fall vegetable recipe, making it perfect for autumn meals.
What are common tags for this recipe?
Common tags include harvard beets, roasted beets, healthy side dish, and sweet and sour beets.