Harvard beets is a classic American dish that's believed to have origins in Cambridge, Massachusetts due to its deep crimson color, which is also Harvard University's officially designated color since 1910. The dish is made with sliced beets that are cooked in a sweet-and-sour sauce consisting of butter, vinegar, sugar, water, cornstarch, salt, and pepper.

Once done, the beets are traditionally served hot as an accompaniment to pork chops, chicken, or steak.