Harvard Beets - cooking recipe

Ingredients

2 (No. 303) cans sliced beets
1/4 c. vinegar
2 Tbsp. cornstarch
2 Tbsp. sugar
pinch of salt

Preparation

Drain beets, reserving 3/4 cup beet juice.
Combine vinegar, reserved beet juice, cornstarch, sugar and salt in top of double boiler.
Cook over low heat until thickened, stirring frequently. Add beets; heat through.
Serves 8.