Harvard Beets - cooking recipe

Ingredients

1 (1 lb.) can (2 c.) cooked beets, diced and drained
2 Tbsp. sugar
1 Tbsp. cornstarch
1/4 tsp. salt
1/3 c. reserved beet juice
1/4 c. vinegar
2 Tbsp. butter, melted

Preparation

Drain beets, reserving 1/3 cup juice.
Combine sugar, cornstarch and salt.
Stir dry ingredients in reserved beet juice, vinegar and butter (melted).
Cook and stir until mixture thickens.
Stir in beets and heat through.
Serves 5.