1 15.5 oz. can sliced beets, drained
1 T. cornstarch
1/2 C. apple cider vinegar
1/2 C. sugar
1/2 tsp. salt
In a small bowl, dissolve the cornstarch with a splash of the cider vinegar. In a medium size pot, heat the vinegar, sugar, salt and whisk in the dissolved cornstarch. Cook for 3-4 minutes, add in the beets and reduce the heat to low. Cook for 20 minutes. Serves 3
from Janet's Appalachian Kitchen
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