1 (16 oz.) can sliced beets, undrained
1 tbsp. cornstarch
1 tbsp. + 1 tsp. sugar
3/4 tsp. salt
1/4 c. vinegar

Drain liquid from beets into measuring cup. Add enough water to make 2/3 cup liquid. Set aside.

Mix cornstarch, sugar and salt in a deep 1 1/2 quart heat resistant non-metallic casserole. Add beet liquid and vinegar to cornstarch mixture gradually, stir until smooth. Heat covered 1 1/2 minutes until liquid comes to a boil, stir. Boil liquid additional 1 minute, stir after 30 seconds. Add beets and heat uncovered for 3 minutes until beets are heated through.