Harvard Beets - cooking recipe

Ingredients

3 Tbsp. cornstarch
1/3 c. sugar
3/4 tsp. salt
1 1/2 c. beet liquid (or beet liquid and water)
2 Tbsp. salt
1 1/2 Tbsp. butter or margarine
3 c. sliced, cooked or canned beets

Preparation

Mix cornstarch, sugar and salt.
Blend in beet liquid, vinegar and butter.
Cook over moderate heat, stirring constantly until thick.
Add beets to sauce.
Let stand 10 minutes or longer to blend flavor.
Serve warm.