Harvard Beets - cooking recipe

Ingredients

3 Tbsp. cornstarch
1/3 c. sugar
3/4 tsp. salt
1 1/2 c. beet liquid or beet liquid plus water
2 Tbsp. vinegar
1 1/2 Tbsp. butter or margarine
3 c. cooked or sliced canned beets

Preparation

Mix cornstarch, sugar and salt.
Blend in beet liquid, vinegar and fat.
Cook over moderate heat, stirring constantly, until thickened.
Add beets to sauce.
Let stand 10 minutes, if desired, to blend flavors.
Heat to serving temperature.
Makes 6 servings.