The beets are not necessarily double-baked in this recipe. Baked or other-ways cooked beets are required for this recipe–I always bake or roast beets, so that is why I used “double-baked” in the recipe title. This dish is on the sweet-and-sour side, sugar and vinegar being the contributing factors, abetted by several spices.
4 c (peeled) sliced, cooked beets
2 T butter or vegetable oil
1 T flour
2 T dark brown sugar or other sweeteners, such as maple syrup
3 T red wine vinegar, or other vinegar
1/4 c water, broth or stock
1/2 t paprika
1/2 t cinnamon
1/4 t ground nutmeg
1/4 t ground cloves
salt and pepper, to taste
1. Preheat oven to 350°F. Grease an 8″ x 8″ baking dish or other suitable baking vessel.
2. Layer beets in greased baking dish.
3. Melt butter or heat oil in a small skillet or saucepan. Blend in flour and sugar. Add water and vinegar. Bring just to the boil, stirring constantly. Stir in spices along with some salt and pepper and, still stirring, cook for a minute or so.
4. Pour over beets. Cover baking dish with foil, place in oven and bake for about 25 minutes.