- 3 (15 ounce) cansof whole canned beets
- 4 teaspoons sugar
- 1 tablespoon all-purpose flour
- 1⁄4 teaspoon salt
- 1 tablespoon cider vinegar
Directions See How It's Made
- Drain beets, reserving 2/3 cup juice. In a large skillet, combine sugar, flour and salt. Stir in vinegar and reserved beet juice until smooth.
- Bring to a boil; cook and stir for 2 minutes or until thickened. Add beets; reduce heat. Cook, uncovered, for 5 minutes or until heated through.