When I was a little girl...my grandmother always had a backyard garden and one of the things she grew well was red beets. At the end of every summer she had an abundance of beets that needed to be cooked up...some she canned and others we ate right away.
Today I am sharing with you her quick & easy Harvard Red Beets recipe. You can use fresh-cooked beets or canned. Whatever you personally prefer. You can adjust the sugar content according to how sweet you like them. I like mine served hot (warm) and hubby likes his served at room temperature. If you have leftovers, store in an airtight container in the refrigerator for up to 3 days.
16 oz. can of sliced red beets
1/4 cup white vinegar
1/2 to 3/4 cup granulated sugar
1 1/2 tablespoons all-purpose flour
1-2 teaspoons butter
pinch of salt
Drain the beet juice into a medium-sized saucepan. Stir in the vinegar, granulated sugar, all-purpose flour, butter and the pinch of salt. Simmer this mixture over medium heat for 7-8 minutes. Stir in the red beets and simmer for an additional 2 minutes. Remove from heat. Serve immediately.
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