Harvard Beets - cooking recipe

Ingredients

2 level Tbsp. cornstarch
3 Tbsp. oleo
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. sugar
1/2 c. vinegar
1/2 c. beet juice
1 (No. 303) can whole small beets

Preparation

In a medium saucepan melt oleo over low heat.
Blend in flour, salt and sugar.
Gradually add vinegar and beet juice, stirring constantly.
Continue to cook and stir until sauce has thickened and appears glassy.
Add beets to sauce and gently mix with sauce. Cook (simmer) only until beets are hot.
Remove from burner.