Harvard Beets - cooking recipe

Ingredients

1 can beets, chopped or sliced
2 Tbsp. cornstarch
2 Tbsp. sugar or substitute
1 Tbsp. margarine
1/4 c. white vinegar

Preparation

Drain liquid from beets into saucepan.
Blend in cornstarch and heat until thickened.
Add sugar, margarine and vinegar.
Add beets and heat thoroughly.
Serves 4 to 6.