Harvard Beets - cooking recipe

Ingredients

1 1/2 tsp. cornstarch
2 tsp. sugar
1/4 tsp. salt
dash of pepper
1/3 c. liquid (beet juice plus water to make 1/3 c.)
1 1/2 tsp. vinegar
1 (8 oz.) can diced beets, drained (1 c.)

Preparation

Mix cornstarch, sugar, salt and pepper. Combine beet liquid and vinegar.
Slowly blend into cornstarch mixture. Place over medium heat and bring to boil. Boil 1 minute. Add beets and heat through. Yields 2 servings.