Harvard Beets - cooking recipe

Ingredients

1 Tbsp. cornstarch
1/2 c. sugar
1/2 c. mild vinegar
1/4 tsp. salt
1/2 c. beet juice
2 Tbsp. butter or margarine
3 c. diced or sliced cooked or canned beets

Preparation

Combine cornstarch, sugar, vinegar and salt.
Mix well and slowly stir in beet juice; blend to a smooth mixture.
Cook, stirring constantly, over medium heat until sauce is clear and thickened.
Add butter and beets, stirring well to coat beets. Keep warm for 10 to 15 minutes before serving.
Makes 6 servings.