Harvard Beets(Microwave) - cooking recipe

Ingredients

1 (16 oz.) can diced, sliced beets
1/4 c. sugar
1 Tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. wine vinegar

Preparation

Drain beets, reserving liquid.
In 1 cup glass measure, pour beet liquid and add enough water to make 1 cup of liquid.
In 1-quart microproof casserole or bowl, combine sugar, cornstarch, salt, pepper and vinegar.
Stir in hot liquid.
Cook, uncovered, on High for 2 1/2 to 3 minutes, stirring occasionally, until mixture thickens and is clear.
Add beets and stir gently.
Cook, covered, on High about 5 minutes or until beets are hot.
Makes 4 servings.