Harvard Beets - cooking recipe

Ingredients

5 c. cooked beets
3/4 c. sugar
3/4 c. vinegar
6 Tbsp. cornstarch
1 1/2 tsp. salt
3 Tbsp. butter

Preparation

Slice beets and drain juice.
Save liquid.
Combine sugar, cornstarch and salt; blend well.
Add 1 1/2 cups beet juice and vinegar.
Cook until juice is thickened (about 10 minutes).
Add beets and heat thoroughly.
Serve with butter topping.