Harvard Beets

• 2 cups cooked beets
• 1/2 cup sugar
• 1/2 tsp. salt
• 2 tbsp. butter
• 1/3 cup water
• 1 tbsp. cornstarch
• 1/3 cup cider vinegar

Mix sauce and cook until clear. Add beets, drained and diced. Cook a few minutes longer. Remove to a warm place. Let stand 10 minutes. Add butter and serve.