|Sliced beets||2 1⁄2 Cup (40 tbs) (cooked or canned)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
1. Drain the beets, reserving one-quarter cup of the liquid.
2. Combine the sugar and cornstarch and stir in the vinegar and beet liquid (or water). Cook, stirring, over, low heat until the mixture is thickened and smooth.
3. Add the beets and the butter and cook until heated through.