Harvard Beets - cooking recipe

Ingredients

1 (16 oz.) can whole beets (2 c. diced)
1/4 to 1/2 c. beet juice
1 level Tbsp. cornstarch
1/4 c. sugar
1/8 c. vinegar
1 Tbsp. butter
salt (optional)

Preparation

Combine sugar, salt, vinegar, beet juice and cornstarch. Simmer until thick.
Add beets and butter.
Cook until beets are hot through.