1 can diced beets
1/3 c. sugar
1 tbsp. corn starch
1/4 c. white vinegar
1/3 tsp. salt
2 tbsp. butter

Drain beets, reserving 1/4 cup liquid. Combine sugar and corn starch in saucepan. Gradually stir in beet liquid, vinegar and salt. Bring to a boil, stirring constantly. Reduce heat and simmer 2 minutes. Sauce should be slightly thick and clear. Add beets. Simmer very slowly, stirring occasionally for 15 minutes. Add butter and serve.