Harvard Beets - cooking recipe

Ingredients

2 (6 oz.) cans sliced beets
1/2 c. sugar
1/2 stick margarine
2 Tbsp. cornstarch
1/2 c. vinegar
dash of salt (optional)

Preparation

Drain
beets,
reserve
1/2
cup liquid. Cook together, sugar, cornstarch, margarine, vinegar and beet juice and salt. Stir constantly until thickened; add beets and cook 5 minutes, covered, on medium heat.
Stir occasionally to prevent sticking.