Harvard Beets

Cook, peel and slice fresh beets in a bowl and set aside.

Mix sugar and cornstarch until blended before adding the vinegar. Stir all ingredients together and cook at hard boiling point for 1 to 2 minutes or until clear and slightly thickened. Add butter and pour this sauce over the beets.

Serve warm.

May be reheated, but do not boil.

If there is extra sauce, it may be used later if stored in refrigerator.

A small family would not use 3 cups of beets at one meal.