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

Mix the cornstarch and salt. Blend in the water or juice from canned beets. Add vinegar, honey, and shortening. Cook slowly, stirring constantly, until thickened. Combine sauce and beets; let stand 10 minutes to blend flavors. Reheat to desired temperature and serve. 4 servings.