⅓cupreserved liquid from beetssee instructions below
⅔cupsugar
⅓cupvinegar
2tblbutter or margarine
3tspcornstarch
⅛tspblack pepper
salt to taste
Instructions
If using fresh beets, cut off stems and roots, wash, and peel.* Slice or dice into medium cubes. Cook in boiling salted water until tender, about 20 - 25 minutes. Drain beets, reserving ⅓ cup liquid.
If using canned beets, drain, reserving ⅓ cup liquid.
Combine reserved liquid with remaining ingredients in medium saucepan. Cook and stir until thickened and bubbly.
Add beets and stir to coat with sauce. Simmer until beets are heated through.
*Alternate method of cooking fresh beets
Trim stems and roots, wash, and cook in salted water until tender, 30 - 45 minutes. Drain, reserving ⅓ cup liquid. Let beets cool, then slip off the skins and slice or dice.