1 lg. jar beets, sliced
1/4 c. vinegar
2 tbsp. sugar
1 tbsp. cornstarch
1/4 tsp. salt
2 tbsp. butter

Pour off liquid from beets, reserving juice. To 1/3 of beet liquid add vinegar; set aside. In a saucepan, mix sugar, cornstarch and salt. Stir in the beet juice mixture. Cook on moderate heat, stirring constantly until thickened and clear looking. Stir in butter. Add drained beets and heat slowly, stirring occasionally until heated through.