"This recipe was passed down to me from my mother. It's very simple to make with canned beets, although you can use fresh beets if you don't mind the work. I like to serve it with leg of lamb, along with carrots, potatoes, and hot rolls. It keeps well in the fridge, too." CLReader.
1 (15-ounce) can sliced beets
3 tablespoons sugar
2 tablespoons prepared horseradish
1 1/2 tablespoons cider vinegar
1 tablespoon cornstarch
1 tablespoon butter
1/8 teaspoon salt
How to Make It
Preheat oven to 350°.
Drain the beets in a colander over a bowl, reserving juice. Combine the beet juice, sugar, and remaining ingredients in a small saucepan; bring to a boil. Reduce heat; simmer until thick (about 2 minutes). Stir in beets. Place beet mixture in a 1-quart baking dish. Cover and bake at 350° for 35 minutes.