2 cans beets
2/3 c. sugar
4 tsp. cornstarch
2/3 c. vinegar
16 whole cloves
2 tbsp. catsup
2 tbsp. cooking oil
Dash of salt
2/3 tsp. vanilla
1 c. beet juice

Mix sugar and cornstarch. Add and mix other ingredients. Bring to boil and cook until slightly thickened. Add beets and cook until heated thoroughly. Serve as vegetable, over steaming rice (as Chinese do). On lettuce as salad or over cottage cheese. You may use either small whole, quartered or sliced beets.