Harvard Beets - cooking recipe

Ingredients

2 1/2 c. beets (home cooked or canned)
1/3 c. sugar
2 tsp. cornstarch
1/4 c. vinegar
1/4 c. liquid or water
1 Tbsp. butter

Preparation

Drain beets and save liquid.
Combine sugar and cornstarch. Stir in vinegar and beet liquid or water; stir over low heat until thickened.
Add beets and butter.
Heat.
Makes about 5 servings.