Harvard Beets

• 3 tablespoons cornstarch
• 13 cup sugar
• 3/4 teaspoons salt
• 1 1/2 cup beet juice
• 2 tablespoons vinegar
• 1 1/2 tablespoon butter or margerine
• 3 cups beets cooked, or can, sliced

1. Mix cornstarch, sugar and salt; blend in beet liquid, vinegar, and butter.
2. Cook over moderate heat, stirring constantly, until thickened.
3. Add beets.
4. Let stand 10 minutes.
5. Heat.

cornstarch, sugar, salt, beet juice, vinegar, butter, beets cooked

Taken from recipeland.com/recipe/v/harvard-beets-740 (may not work)