Ingredients
16 oz beets, diced or sliced
¼ cup sugar
1 tbsp cornstarch
½ tsp salt
⅛ tsp pepper
¼ cup wine vinegar
Preparation
Drain beets, reserving liquid.
In 1-cup glass measure, pour beet liquid and add enough water to make 1 cup of liquid.
In a 1 quart micro proof casserole or bowl, combine sugar, cornstarch, salt, pepper and vinegar.
Stir in beet liquid.
Cook uncovered on high, 2 ½ to 3 minutes stirring occasionally, until mixture thickens and is clear.
Add beets and stir lightly.
Cook, covered, on high about 5 minutes, or until beets are hot.
