1 tbsp. cornstarch
1/2 tsp. salt
1 tbsp. water or beet juice
2 tbsp. vinegar
1/4 c. honey
1 tbsp. butter
2 c. diced or sliced beets, cooked or canned (No. 2 can)

Mix the cornstarch and salt. Blend in the water or juice from the canned beets. Add vinegar, honey and butter. Cook slowly, stirring constantly, until thickened. Add sauce to beets; let stand at least 10 minutes to blend flavors. Reheat.