Harvard Beets - cooking recipe

Ingredients

1 (No. 2) can cooked beets (2 1/2 c.)
1/3 c. white sugar
2 tsp. cornstarch
1/2 c. vinegar
1/4 c. beet liquid or water
1 Tbsp. butter

Preparation

Drain beets, reserving liquid. Combine sugar and cornstarch. Stir in vinegar and beet liquid.
Stir over low heat until thick. Add beets and butter. Heat.
Serves 5.