Trim the tops and roots from the beets, peel under cool running water, and slice into 1/4-inch thick pieces. Place in a large saucepan, cover with cold water, bring to a boil over high heat, then reduce to a simmer and cook for 8 to 10 minutes until just tender.

Drain the beets, reserving 1/2 cup of the cooking water, and set the beets aside on a plate.

Return the empty saucepan to medium heat and melt 3 tablespoons of butter until foaming.

Sprinkle 2 tablespoons of cornstarch over the melted butter and stir constantly for about 30 seconds to form a smooth roux.

Add 1/2 cup granulated sugar and stir until dissolved, then slowly pour in 1/2 cup apple cider vinegar while stirring constantly.

Gradually stir in 1/2 cup reserved beet cooking water, then season with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon ground cloves.

Let the sauce simmer gently over medium heat for 2 minutes, stirring occasionally, until thick and glossy.

Add the cooked beets to the sauce and stir gently to coat; cook for another 2 to 3 minutes over medium heat.

Remove from heat and let the Harvard Beets rest for 5 minutes before serving.