Harvard Beets - cooking recipe

Ingredients

3 c. sliced beets, cooked or canned
2 Tbsp. sugar
1 Tbsp. cornstarch
1/4 tsp. salt
1/4 c. vinegar
2 Tbsp. margarine

Preparation

Drain beets.
Keep 1/2 cup liquid; combine sugar, cornstarch and salt.
Mix with beet liquid, vinegar and margarine.
Cook until thick, stirring constantly.
Add beets and heat well.
Let set a few minutes.
Serves 5.