3 c. beets, diced
1 c. beet water
1 tbsp. sugar
1/4 c. vinegar
2 tsp. butter
1 tbsp. cornstarch

Cut off beet tops leaving 2 inches of the stems. Clean well, place in pot and cover with boiling water. Cook until tender, slip off the outer skins and dice. Strain and save 1 cup of the water in which beets were cooked. Add sugar, vinegar and butter. Thicken with 1 tablespoon of cornstarch and cook to the consistency of cream. Add the diced beets, salt and pepper and heat.