Harvard Beets - cooking recipe

Ingredients

1/3 c. sugar
1 Tbsp. cornstarch
1/2 tsp. salt
1/3 c. beet juice
1/4 c. vinegar
2 c. cooked, sliced beets
2 Tbsp. butter

Preparation

Combine sugar, cornstarch and salt.
Gradually stir in vinegar and beat until smooth.
In a saucepan, bring beet juice to a boil.
Add vinegar and sugar mixture.
Cook over low heat, stirring constantly, until clear and thickened.
Add beets and butter.
Simmer a few minutes.