HARVARD BEETS

2 c. diced beets                 2 Tbs. Sugar

1 Tbs. Cornstarch                          salt

¼ c. vinegar                      2 Tbs butter/margarine

Drain beets reserving 1/3 c. liquid.  In saucepan combine sugar, cornstarch and salt.  Stir in reserved beet liquid and vinegar and butter.  Cook and stir until mixture thickens.  Add beets and heat through.  Serves 5