Dinner

Harvard Beets with Orange Glaze (gluten free)

This recipe for orange juice glazed and gluten free Harvard beets is easy and healthy, making a great and colorful dinner side for steaks, casseroles, chicken and mashed potatoes and more. These Orange glazed Harvard beets can be made with fresh red beets or from canned and drained beets. The addition of ginger elevates the citrus flavor in the glaze, but is optional. For optimal nutrition I recommend using fresh red beets which can be grown in your garden or purchased from your local farmers market during the summer months.

Prep time: 15 minutes

Cook time: 20-25 minutes

Serves: 4

  • 3 cups raw red beets (whole if small or sliced or chunked after cooking if large.) or 2 16 oz. cans drained red beets
  • Water
  • dash salt

For the Orange Glaze

  • 1/3 cup orange juice
  • 1/4 cup distilled white vinegar
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • 1/8 teaspoon salt
  • 1/8 teaspoon ginger (optional)
  • 2 1/2 tablespoons salted butter

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  1. Place the red beets in a 3 quart sauce pan and cover with water. Add a dash or two of salt and cook on medium-high heat for 20-30 minutes until they have softened. Dump the cooked beets into a colander and allow them to drain and cool before peeling. Skip this step if using canned red beets.
  2. To make the sauce: place orange juice, vinegar and sugar in a medium sized sauce pan and whisk together to dissolve the sugar. Make a slurry with the cornstarch and water, then bring the juice, vinegar and sugar mixture to a boil. Whisk in the cornstarch mixture and continue stirring for 30-60 seconds until the mixture thickens and becomes a bit more clear. Remove the glaze from heat and stir in the salt and ginger (optional).
  3. Place cooked red beets in the saucepan with the glaze and stir to combine. Return to medium heat and cook for 3-5 minutes, to incorporate the flavors of the glaze, then stir in the salted butter. Cool slightly then enjoy! More Notes/tips and photos below.

These Harvard beets go well with Crock pot chicken or Swedish meatballs. Some also like to serve it with steak.

Harvard beets are served with a warm glaze vs pickled beets that are covered and often canned with a pickling solution, then refrigerated or served at room temperature.

Growing beets is fairly easy and low maintenance. The seeds can be found at green houses or farm bureau, or even from a catalog or Amazon! They are generally planted in spring as they prefer cooler temperatures and prefer well drained and rich, loose soil.

If you are highly sensitive to gluten, be sure to check your cornstarch to see if it was manufactured in a gluten free facility.

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