1/4 c. sugar
1 tbsp. cornstarch
1 tsp. salt
Dash pepper
16 oz. can (2 c.) sliced or diced beets, drained (reserve liquid)
3/4 c. liquid (reserved liquid plus water)
3 tbsp. vinegar

In medium saucepan, combine first 4 ingredients. Gradually stir liquid and vinegar into cornstarch mixture; blend until smooth. Heat until mixture boils and thickens, stirring constantly. Add beets; heat through. 4 serving.