Harvard Beets - cooking recipe

Ingredients

1 to 2 lb. can drained or 12 small cooked and cut beets
1/2 Tbsp. cornstarch
1/2 sugar
1/4 c. water or beet liquid
1/4 c. vinegar

Preparation

Mix sugar and cornstarch. Add vinegar and water. Boil 5 minutes. Add beets and let stand over low heat 30 minutes.