Harvard Beets - cooking recipe

Ingredients

1/4 c. cornstarch
2/3 c. sugar
1 tsp. salt
1/3 c. vinegar
1 c. beet juice
1 can sliced or cubed beets

Preparation

Combine cornstarch, sugar, salt and vinegar in saucepan and heat until vinegar sauce starts to thicken.
Add beet juice gradually and cook until thick.
Heat beets in top of double boiler.
Drain liquid from hot beets and add vinegar sauce and keep hot over hot water for 1/2 hour.
Serve hot.