Harvard Beets - cooking recipe

Ingredients

1 1/4 lb. fresh beets (about 5 medium)
1 Tbsp. sugar
1 Tbsp. cornstarch
1/4 tsp. salt
dash of pepper
1/2 c. water
2 Tbsp. vinegar

Preparation

Prepare beets.
Cut off all but 1 inch of beet tops.
Wash beets and leave whole with root ends attached.
Pierce each beet with a knife.
Place beets and 1/2 cup of water in 1 1/2-quart casserole.
Cover tightly and microwave on High for 18 to 25 minutes, stirring every 5 minutes until tender.
Let stand, covered, 5 minutes.
Run cold water over beets; slip off skin and remove root ends.
Slice beets.