EASY HARVARD BEETS

SERVES 4 to 6

Well, Harvard Beets might not have originated with the Pennsylvania Dutch, but they sure do make it often. It fits in with the German "sweet and sour" dishes. This version is delicious and so easy. Of course, like anything else, it is best made with fresh beets. But this works all year round.

INGREDIENTS

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cans (15-ounces each) sliced red beets

1-1/2 tablespoons sugar

1 tablespoon cider vinegar

1 additional tablespoon butter

Salt and pepper to taste

In a medium saucepan over medium heat, combine the 2 tablespoons butter and flour. Stir until butter is melted and flour is incorporated. Add the juice from 1 can of beets and stir until bubbly and thickened. Add the sugar and vinegar; continue to cook until sugar is dissolved. Taste and adjust the sugar or vinegar as desired, keeping in mind that you will be adding more beet juice. Add the beets and the remaining juices. Stir well and cook until hot. Add the butter, salt and pepper and cook until well combined.

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