1 (16 oz.) can diced or sliced beets
1/4 c. sugar
1 tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. wine vinegar

Drain beets, reserving liquid. In 1 cup glass measure, pour beet liquid and add enough water to make 1 cup of liquid. In 1 quart microwave proof casserole or bowl, combine sugar, cornstarch, salt, pepper, and vinegar. Stir in beet liquid. Cook, uncovered, on high for 2 1/2 to 3 minutes, stirring occasionally, until mixture thickens and is clear. Add beets and stir lightly. Cook, covered, on high for 5 minutes or until beets are hot.