I’ve since modified my method quite a bit. I don’t use butter or salt. Sometimes I use white vinegar and sometimes I use cider vinegar. I always peel the beets with a paring knife and then boil them (in small chunk pieces). I use 2x the cooking liquid. I think the other ratios become personal preference over time. I put the liquid in the pan, mix water and cornstarch together and make it smooth before adding it to the liquid. I mix it and let it thicken a bit before I put in the vinegar and honey. Then, I cook it down/thicken it all before adding in the beets to reheat them.

These days, I don’t even message most of the ingredients. But, this recipe as is would be a good starting point.