Harvard Beets

1/2 cup sugar
2 tablespoons flour
1/4 cup water
1/4 cup white vinegar
2 cans whole beets, drained (16 oz each)

Mix sugar and flour. Stir in water and vinegar. Place beets in slow cooker. Pour sugar/vinegar mixture over beets and stir to coat well.

Cover and cook on high for 3 to 4 hours.

Makes 4 to 6 servings

Hamilton Beach Stay or Go 6-Quart Portable Slow Cooker

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.