3 (16 oz.) cans beets
1 c. sugar
2 tbsp. cornstarch
3 tbsp. oil
1 tsp. vanilla
1 c. vinegar
24 whole cloves
3 tbsp. ketchup
1 1/2 c. beet juice
Dash of salt
5 minutes of your time

Using a large shallow pan, stir together sugar and cornstarch. Add vinegar, cloves, ketchup, oil, salt and vanilla. Stir again. Open the cans of beets and put 1 1/2 cups of the juice in the pan with the other mixed ingredients. Discard remaining juice in cans. Cut the beets into bite size pieces and dump those into the pan. Cook over medium heat 3 minutes, stirring constantly, until mixture thickens. This can be served hot or cold. Serve hot over rice or as a vegetable. Serve cold over cottage cheese or as a side dish. Keeps at least a week stored in the refrigerator. 15 servings.