Harvard Beets - cooking recipe

Ingredients

2 1/2 c. cooked diced beets
1/2 c. sugar
1 Tbsp. cornstarch
1/2 c. vinegar
1/2 tsp. salt
2 Tbsp. butter or oleo

Preparation

Canned beets or fresh beets may be used.
In a saucepan, mix sugar, cornstarch and salt.
Stir in vinegar.
Allow to boil 5 minutes, stirring constantly to make a thick, smooth sauce.
Add cooked beets, diced or sliced, and allow the mixture to stand on warm heat for 1/2 hour to blend flavors.
Just before serving, add butter.
Reheat and serve warm.