2/3 c. vinegar, white or cider
1/2-3/4 c. sugar (depending on sweetness, I use close to 3/4 c.)
1 tbsp. cornstarch
1 can red beets

Mix above ingredients together in a 1 1/2 quart saucepan. Add nearly drained sliced or diced red beets. Cook over low heat until juice becomes thickened as a sauce. Cool in refrigerator before serving.