Harvard Beets

It's great as is.

My mom and my husband are the only ones in our household who eat beets. They both said these were perfect. They taste exactly like the ones my grandmother and my husbands mom used to make.

7.5.18 For our tastes, I knew 3/4 cup white sugar would be too much, so I reduced that to 1/3 cup which worked out fine.. Beets are not my husband's favorite, although he loves golden beets (go figure?), but I like them, so it's a compromise he can occasionally make. Pretty standard flavor for this side dish, and that's not a bad thing.

The beets were excellent. One of the guests I had over for dinner insisted that she hated beets until she tried these! Perfectly sweet and tangy.

This was so yummy, I felt guilty eating it because surely, this dish could not be good for us! I used Apple Cider Vinegar and Splenda for the vinegar and sugar. I mixed the corn starch with water to the consistency I liked (thick) and added that to the cooking beets. I also added a tablespoon of butter, as another reviewer suggested, and I omitted the salt. One note: Although this dish was amazing, I will add less sweetener the next time I make it. I think it will be just as amazing with less sweetener.