Harvard Beets - cooking recipe

Ingredients

2 cups raw beets, diced
water, 3/4-inch deep in pan
Sauce
2 teaspoons cornstarch
1/4 cup sugar
1/4 cup beet juice, from beets (or water)
2 tablespoons vinegar
2 tablespoons butter

Preparation

Pare and dice raw beets.
Cook in covered pan until tender.
Mix cornstarch and sugar.
Add liquid slowly, stirring into a smooth paste.
Cook over low heat until slightly thickened.
Add vinegar and butter.
Stir to blend and pour over beets.