Ingredients
10
medium beets (2 1/2 pounds)
2
tablespoons cornstarch
2
tablespoons sugar
1
teaspoon salt
1/8
teaspoon pepper
1 1/3
cups water
1/2
cup white vinegar
Preparation
Cut off all but 1 inch of beet tops. Wash beets; leave whole with root ends attached. Heat 8 to 9 cups water, 1 tablespoon white vinegar (to preserve color) and salt (if desired) to boiling in 4-quart Dutch oven. Add beets. Cover and boil 40 to 50 minutes or until tender; drain. Cool, peel and slice beets.
Mix cornstarch, sugar, salt and pepper in 3-quart saucepan. Gradually stir in water and vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Stir in beets; cook until hot.
