Grandma's Harvard Beets
This Harvard beets recipe came from my Grandma and makes for a sweet and tangy treat. I have tried other recipes, but none are as flavorful as hers.
white sugar
¾
cup
cornstarch
4
teaspoons
white vinegar
⅓
cup
water
⅓
cup
sliced beets, drained
2
(15 ounce) cans
butter
3
tablespoons
salt
¼
teaspoon
pepper
¼
teaspoon
 Combine sugar, cornstarch, vinegar, and water in a saucepan. Bring to a boil, and cook for 5 minutes.
  Add beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt, and pepper, and remove from the heat. Serve warm or chilled.
