Harvard Beets - cooking recipe

Ingredients

2 cans diced beets, drained
2 Tbsp. cornstarch
1/3 c. water
1/4 tsp. salt
1/2 c. sugar
1/3 c. vinegar
1/2 stick margarine
1/4 tsp. pepper

Preparation

In saucepan, combine sugar and cornstarch. Place on medium heat and add water and vinegar.
Bring to a boil and boil for 5 minutes.
Add margarine, salt and pepper. Blend in beets and heat through.
May add more sugar, if desired.