Mix first two ingredients together. Add vinegar and water. Boil 5 minutes. Add beets and butter. Allow to stand over low heat until flavor penetrates. Serve hot.
By Robin from Washington, IA
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Cook all ingredients except for beets until sauce is clear. Add beets. Keep beets and sauce in warm place for 30 minutes.
This recipe for Harvard beets comes from the 1964 edition of "Joy of Cooking". It is one of my husband's favorite vegetables.
I am searching for a recipe for Harvard beets using the canned small whole beets and Splenda.