1 can (16 oz.) sliced beets
1/4 c. sugar
1 tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. vinegar

1. Drain beets, reserving liquid. Pour beet liquid into a 1 cup glass measure and add enough water to make 1 cup of liquid.

2. Combine sugar, cornstarch, salt, pepper and vinegar in a 1 quart micro-proof casserole or bowl. Stir in beet liquid. Cook, uncovered, on High for 2 1/2 to 3 minutes, stirring occasionally, until mixture thickens and is clear.

3. Add beets and stir lightly. Cover and cook on High for about 3 minutes or until beets are hot.