2 1/2 c. (No. 2 can) beets, home cooked or canned, sliced or diced
1/3 c. sugar
2 tsp. cornstarch
1/4 c. vinegar
Beet liquid or water (1/4 c.)
1 tbsp. butter

Drain beets, reserving liquid.

Combine soup and cornstarch. Stir in vinegar and beet liquid or water. Stir over low heat until thickened. Add beets and butter; heat. Makes about 5 servings.