Harvard Beets - cooking recipe

Ingredients

2 cans beets
1 Tbsp. cornstarch
1 Tbsp. sugar
3/4 tsp. salt
dash of pepper
2/3 c. juice from beets
1/4 c. vinegar

Preparation

In a small saucepan, stir together the cornstarch, sugar, salt and pepper.
Gradually stir in beet juice and vinegar.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Stir in beets; heat thoroughly.
Serves 6.