5 med. fresh beets; or 1 can sliced beets
1 tbsp. cornstarch
1 tbsp. sugar
1/4 tsp. salt
Dash pepper
2/3 c. water
1/4 c. vinegar

Cook beets in boiling salted water until tender. (A bit of vinegar in cooking water helps preserve color.) Cool, peel and slice beets. In small sauce pan, stir together cornstarch, sugar, salt and pepper. Gradually stir in water and vinegar. Cook, stirring constantly, until bubbly and thickened. Boil 1 minutes. Stir in beets, heat through.

With canned beets, drain and use liquid as part or all of water to make the 2/3 cup.

The only way my kids will eat beets.