Harvard Beets - cooking recipe

Ingredients

2 (14 to 16 oz.) cans diced beets, drained well or 3 c. beets, cooked, skinned, diced or sliced
1/2 c. sugar
1/2 Tbsp. cornstarch
1/2 c. white vinegar
2 Tbsp. butter

Preparation

Cook beets and prepare or drain canned beets.
Mix sugar and cornstarch.
Add vinegar and stir well.
Place over medium heat. Stir until clear and thickened.
Add butter.
Add beets.
Simmer a few minutes so flavor penetrates the beets.
Excellent hot or cold as relish with turkey, chicken or pork.