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