3 c. sliced raw beets or 2 cans (16 oz. each) sliced beets
1/2 c. sugar
1 tbsp. all purpose flour
1/2 c. white vinegar
1/2 tsp. salt
2 tbsp. butter

In a saucepan, cook raw beets in enough water to cover until tender about 20 minutes. Drain, reserving 1/4 cup liquid (when using canned beets, reserve 1/4 cup juice). In another saucepan, combine sugar, flour. Then stir in 1/4 cup beet juice and white vinegar. Cover low heat until thickened. Stir as it thickens, when thickened stir in sliced beets, salt and butter. Simmer for 10 minutes.