Ingredients
2 cans (14-1/2 ounces each) sliced beets2 tablespoons cornstarch1/2 cup white vinegar1/2 cup honey1/2 teaspoon salt1/4 cup butter, cubed
Preparation
Drain beets, reserving 1/2 cup juice; set beets aside. In a large saucepan, combine cornstarch and reserved juice until smooth. Stir in the vinegar, honey and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter and beets; heat through.
