6 med. sized beets (1 can)
1/2 c. sugar
1 tbsp. cornstarch
1/4 c. water
1/2 c. vinegar
Dash salt

Cook beets until tender. Remove skins and slice. Make a sauce by cooking the sugar, cornstarch, water and vinegar together for five minutes. Season to taste with salt. Pour over the beets and let stand a few minutes before serving.