Harvard Beets - cooking recipe

Ingredients

2 c. boiled beets, cubed
1/3 c. sugar
1 Tbsp. cornstarch
1/4 c. vinegar
1/2 tsp. salt
2 Tbsp. butter, melted
1/4 c. water (in which beets were cooked)

Preparation

Combine the cornstarch and sugar.
Add the beet water, vinegar, salt and bring to a boil, stirring until thick and smooth.
Add the beets and cook over a low fire for 20 minutes. When ready to serve, add the butter and bring to a boil.