By Frank Butcher on October 13, 1999
Serving Size: 1 (558 g)
Servings Per Recipe: 1
"Excellent, easy recipe. The beets were glossy and beautiful. There was a rich taste to the sauce with the butter. Very much like my grandmother made. Yummy!! I will make my beets like this from now on! The only difference from the instructions: I roasted my beets, cooled, peeled then sliced them. Oh, and be sure NOT to get your nose in the vinegar steam as you are stirring before adding the beets! *g* Thanks for the great recipe!"
"I have used this recipe for years, and absolutely love it. A great way to tempt those who "hate beets." I never put the butter in, just because I forgot it once, and it was still good. Also, if you have never cooked beets, try it--so much better than canned. Boil with skin on until tender (length of time depends of size and age of beets). When cool enough to handle, slip skins off and slice. Also, when cooking sauce, keep heat low and stir frequently; I had a batch of sauce scorch once, and it was a real mess to clean up. I eat hot or cold. Great recipe!"
"Easy and tasty. I used 1/2 cup packed brown sugar instead of white. I love Harvard Beets."