| Source: Christine Unger adapted from cooks.com |
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Bake at 350 F. for 1 hour
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Note: Easy, tasty, no canning required, keeps well in the fridge for a few days so it can make a nice emergency side dish. Sprinkle with Fresh dill if you like or add a spot of mustard and a sprinkle of celery seeds to the vinegar mix for a more complex tasting dish.
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| INGREDIENTS: |
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6-8 Small Beets, peeled and sliced about 1/8th inch thick
1 1/2 Tablespoons Flour
1/4 cup Sugar
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1/2 teaspoon Salt
1/4 cup Water
1/4 cup Vinegar
1 Tablespoon Butter, melted |
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| Put Beets in casserole dish. Mix the rest of the ingredients except the butter. Pour over Beets. Then pour butter over. Bake. |
