Harvard Beets - cooking recipe

Ingredients

2 1/2 c. canned beets
1/3 c. sugar
2 tsp. cornstarch
1/4 c. vinegar
1/4 c. beet liquid
1 Tbsp. Parkay

Preparation

Drain beets, reserving liquid.
Combine sugar and cornstarch; stir in vinegar and beet liquid and stir over low heat until thickened.
Add beets and Parkay.