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

Cut off all but 2 inches of beet tops. Wash beets and leave whole with root ends attached. Heat 6 cups water, 1 tablespoon vinegar (to preserve color) and 1 teaspoon salt to boiling. Add beets. Cover and cook 35 to 45 minutes. Drain. Run cold water over beets. Slip off skins and remove root ends. Slice or dice.

In small saucepan, stir together cornstarch, sugar, salt and pepper. Gradually stir in water and vinegar. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Stir in beets, heat through.

WITH CANNED BEETS: Use 1 can sliced beets, drained (reserve liquid). For the water, use reserved beet liquid plus enough water to measure 2/3 cup.