2 Tb. Butter
1 Tb. Flour
1/2 to 1/4 Cup Sugar (depends on how sweet you like it)
1/2 tsp. Salt
Mix together in saucepan. Begin heating on low.
Gradually stir in:
1/4 Cup Vinegar
1/4 Cup Beet Juice or Water
Cook on low stirring constantly until clear. Add 1 can (1lb.) beets and heat through.
This recipe comes from Sister Rivard, who I met while serving my mission in Palmyra, New York. She fed me many meals while I was a missionary. I loved all of them, she was a great cook.