We called them "Sweet and Sour" in the Midwest, but they're basically the same thing as Harvard Beets. The typical recipe isn't too hard, but boiling together a cornstarchy dressing is still too much of a pain on a hot summer day for my taste. So, I came up with the laziest thing you can possibly do. You're welcome.
Spicy Sweet and Sour Beets
Serves 1 (me)-5 (people who don't like beets much and therefore shouldn't be trusted)
1 lb. beets, scrubbed and greens removed
1 tablespoon minced red onion
1 tablespoon horseradish
2 tablespoons cider vinegar
2 tablespoons maple syrup
2 teaspoons cold butter, cut into small pieces
Salt and black pepper to taste
Place all ingredients except beets in a mixing bowl and set aside.
Bring a medium pot of salted water to boil. Cook the beets, skins on and cut into similar shapes, until tender, about 20 minutes. Drain and rinse in cold water; the skins should skip right off (if not, help them along the way with your paring knife). Cut the cooked beets into small cubes and add to the dressing. Stir thoroughly until butter is melted, and chill or serve at room temperature. Season with more salt and pepper if desired.