Ginger Beets


Those who recall Harvard Beets, served in a sweet, cornstarch-thickened sauce, will appreciate this spicier version.

  • servingServings


  • 3 medium fresh beets
  • 1/4 cup sugar
  • 2 Tbs. cornstarch
  • 1/4 to 1/2 tsp. ground ginger
  • 1/4 cup apple cider
  • 1/4 cup distilled white vinegar
  • 1/2 cup raisins
  • Fresh oregano sprigs for garnish


  1. In large pot of water, boil beets until knife easily pierces them to their centers, 30 to 40 minutes. With slotted spoon, remove beets. Reserve 1/2 cup cooking water. Set beets aside until cool enough to handle. Peel and cut into 1/2-inch slices.
  2. In medium saucepan, mix sugar, cornstarch, ginger and 1/2 teaspoon salt. Mix in beet liquid. Add cider and vinegar. Set pan over medium-high heat and cook, stirring constantly with wooden spoon, until mixture thickens and almost boils, 2 to 3 minutes. Add beets and raisins. Stir until beets are heated through, but do not let sauce boil, about 2 minutes. Garnish with fresh oregano sprigs and serve warm.

Nutrition Information

  • Serving Size: 4 Servings
  • Calories: 154
  • Carbohydrate Content: 39 g
  • Cholesterol Content: 9 mg
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Sodium Content: 51 mg