Harvard Beets

Boil the beets in lightly salted water for 40 to 45 minutes, until tender. Drain and allow to cool. Peel and trim the ends, then cut into thin slices. In a saucepan mix the remaining ingredients and cook over moderate heat, stirring constantly until the mixture thickens and becomes clear, about 5 minutes. Add the beets to the pan and turn gently in the sauce to coat them. Reduce heat to low and simmer covered for 5 to 10 minutes, until the beets are heated through. *