We grow beets in our own garden, and they're so good in this recipe. They have such a nice flavor and are very pretty when served.
- 3 cups sliced raw beets or 2 cans (16 ounces each) sliced beets
- 1/2 cup sugar
- 1 tablespoon all-purpose flour
- 1/2 cup white vinegar
- 1/2 teaspoon salt
- 2 tablespoons butter
- In a saucepan, place raw beets and enough water to cover. Cook until tender, about 15-20 minutes. Drain, reserving 1/4 cup liquid. (If using canned beets, drain and reserve 1/4 cup juice.)
- In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes. Yield: 6-8 servings.
Originally published as Harvard Beets in Country Extra January 1992, p49
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