Harvard Beets - cooking recipe

Ingredients

1 (16 oz.) can beets
1/4 c. vinegar
1/2 c. beet liquid
1/2 c. water
3 Tbsp. cornstarch
1/2 c. sugar
1 Tbsp. butter

Preparation

Drain beets and set aside.
Combine rest of ingredients in heavy saucepan and cook over low heat until thickened.
Pour over beets and serve warm or cold.