Harvard Beets - cooking recipe

Ingredients

5 medium fresh beets
1 tbsp cornstarch
1 tbsp sugar
2/3 c water (if canned beet use the liquid)
1/4 c vinegar
salt and pepper if desired

Preparation

Cook and slice beets. In saucepan, stir cornstarch, sugar, salt and pepper. Gradually stir in water (liquid from canned beets) and vinegar. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute; add beets and heat through. If liquid from canned beets doesn't make 2/3 cup, add water.