Harvard Beets

 

Ingredients:

16 Ounce Can Beets 1/2 Cup White Vinegar 3/4 Cup White Sugar 1 Tablespoon Cornstarch Salt To Taste

Directions:

 Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.

 

Yields

4 servings