4 T cornstarch
8 T sugar
2 tsp salt
12 T vinegar
5 cans sliced or diced beets, drained and liquid reserved
3 cups of reserved beet juice plus water if necessary to reach 3 cups
4 T butter
Combine cornstarch, sugar, and salt in saucepan. Gradually whisk in liquid until well blended. Heat over medium heat until it begins to turn dark and clear and comes to low boil. Stir in beets and continue to cook for 2 more minutes. Remove from heat and stir in butter till it melts.
