• 1 can (16 oz.) diced or sliced beets
• 1/4 C sugar
• 1 Tbs. cornstarch
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/4 C. wine vinegar

Drain beets, reserving liquid. In 1 C. glass measure, pour beet liquid and add enough water to make 1 C. of liquid. In 1-qt. micro proof casserole or bowl, combine sugar, cornstarch, salt, pepper and vinegar. Stir in beet liquid. Cook uncovered on high, 2-1/2 - 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.

Yield: 4 servings.