Harvard Beets

In the last post I shared my method for canning beets, so today I thought I would share one of my favorite beet recipes. I hope you enjoy it.

Harvard Beets

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.