A colorful and nourishing addition to any autumn table, this quick and simple dish from Stella Quade of Carthage, Missouri makes a classic side for many meat entrees. TIP: Save the greens from fresh beets and turnips. They're delicious and add extra nutrition to soups and stews.
- 1 cup sliced fresh beets
- 2 tablespoons sugar
- 3/4 teaspoon all-purpose flour
- 2 tablespoons white vinegar
- 1/8 teaspoon salt
- 2 teaspoons butter
- Place beets in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1 tablespoon cooking liquid; set beets aside.
- In the same pan, combine the sugar, flour, vinegar and reserved liquid. Cook over low heat until thickened. Stir in the beets, salt and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Yield: 2 servings.
Originally published as Harvard Beets in Cooking for 2 Fall 2007, p18
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