Harvard Beets - cooking recipe

Ingredients

1 (1 lb.) can diced beets
2 Tbsp. sugar
1 Tbsp. cornstarch
1/4 tsp. salt
1/4 c. vinegar
2 Tbsp. oleo

Preparation

Drain beets, reserving 1/3 cup liquid.
In saucepan, combine sugar, cornstarch and salt.
Stir in reserved beet liquid, vinegar and oleo.
Cook and stir until mixture thickens.
Add beets; heat through.