Ginger Beets


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

  • 4Servings


  • 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


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.

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

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