HARVARD BEETS

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1 can (1 lb.) sliced beets

1 tbsp. cornstarch

1 tbsp. sugar

3/4 tsp. salt

2/3 c. water

1/4 c. vinegar

Dash of pepper

(Reserve juice in can from beets)

In small saucepan, stir together cornstarch, sugar, salt and pepper. Stir in vinegar and combined beet juice and water (juice and water to measure 2/3 cups). Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add beets and heat through.