Drain 1 can beets, saving the juice.

2 tsp. cornstarch
1/4 c. sugar
Dash black pepper
1/8 tsp. cloves
1/4 tsp. pumpkin pie spice

1/4 c. vinegar
1/3 c. beet juice

Mix well. Cook until thickened, stirring constantly. Add 2 cups cooked beets. Simmer until beets are heated through. (Keeps well in refrigerator 1-2 weeks.)