4 lb. fresh beets, trimmed
2 qt. water
1 tsp. salt
2 tsp. butter
2 tsp. flour
1/3 c. cider vinegar
1/2 c. sugar

Combine beets, water, and salt in saucepan. Cook over medium-high heat until tender, 35-45 minutes. Drain, reserving 1/3 cup beet liquid. Cool beets; peel and slice.

Melt butter in saucepan over low heat. Stir in flour; cook 30 seconds. Gradually stir in vinegar and reserved liquid. Add sugar and cook, stirring until thickened. Can be made ahead. Cover, refrigerate beets and sauce separately up to 24 hours.

Add beets to sauce, stirring to coat. (If made ahead, heat over low heat, about 15 minutes.) Makes 8 cups.