Harvard Beets - cooking recipe

Ingredients

3 c. sliced beets, freshly cooked or canned
1 c. beet juice
1 1/2 Tbsp. cornstarch
2 Tbsp. sugar (I use 1/4 c. sugar)
1/4 c. cider vinegar
1 Tbsp. butter or oleo
1 tsp. salt
dash of pepper

Preparation

Heat beets and liquid together.
Combine cornstarch, sugar, salt, pepper and vinegar.
Stir into hot beets.
Cook over moderate heat, stirring constantly, until smooth and thickened.
Serve hot.