Harvard Beets
A recipe from the Sneaky Kitchen
1 Tbsp. cornstarch
1/3 Cup sugar
1/4 Cup vinegar
Dab of butter, optional (We use Smart Balance margarine)

Mix together cornstarch & sugar until most of the lumps are gone. Add vinegar & stir or whisk until all the cornstarch dissolves. Add drained liquid from a 15-oz or 16-oz can of beets, or 1/2 cup of the liquid in which beets were cooked.  

Dice beets about 1/3" square more or less. Place pan with sugar-vinegar mixture on med-hi heat; bring to a full rolling boil, stirring constantly. Add diced beets & butter or margarine, reduce heat, continue cooking & stirring until beets are heated through. Taste, & if required, add a little more sugar and/or a pinch of salt.