Harvard Beets

A quick, colourful side dish for two.  It may be from days gone by, but it’s surprisingly good.  Don’t worry about the amount of sugar in this, most of the sauce stays behind in the saucepan; the beets are just glazed.   

3 T sugar

¾ t cornstarch

2 T water

2 T white vinegar

1 398 ml / 14 oz can whole baby beets, drained & cut in half

2 t butter

In a small saucepan, mix together the sugar & the cornstarch.  Add the water and vinegar; bring to a boil over medium heat, stirring often.  Reduce heat to medium-low, add the beats, and cook uncovered, stirring often, until beets are heated through and sauce has reduced slightly.  Add butter, and stir through until melted.