People either love them or hate them. I happen to love them in soup, cooked, raw or even juiced. This is a recipe that can be found in different versions in many Pennsylvania German cookbooks. It has the sweet/sour favored by this style of cooking.
- 2 tablespoons unsalted Butter
- 2 tablespoons Cornstarch or Wondra flour
- 2 cans (15 oz each) sliced Red Beets, drained but reserve liquid
- 2 tablespoons Sugar or Sugar Substitute
- 2 tablespoons Apple Cider Vinegar
- Sea Salt to taste
Melt butter over medium heat in a sauce pan. Gradually add cornstarch/flour. Stir until smooth but not browned. Add the liquid from 1 can of beets. Cook until slightly reduced bubbly. Add sugar, vinegar and beets. Slowly add more beet juice until you get a syrup consistency. Stir and cook until beets are hot. Add salt to taste.