Harvard Beets - cooking recipe

Ingredients

1 Tbsp. cornstarch
1 Tbsp. plus 1 tsp. sugar
3/4 tsp. salt
2 c. cubed or sliced cooked beets
2/3 c. liquid (beet juice and water)
1/4 c. vinegar

Preparation

Mix cornstarch and seasonings.
Blend beet juice and vinegar into cornstarch mixture.
Bring to boil.
Boil 1 minute.
Add beets.
Heat.