Harvard Beets

3/4 C. sugar

2 t. cornstarch

1/3 C. vinegar

1/3 C. water

4 C. cooked beets, sliced

3 T. butter

1/4 t. salt

1/8 t. pepper

Combine sugar and cornstarch; add water and vinegar. Boil on low for 5 minutes, stirring constantly, until it thickens. Add beets and simmer for a while until heated through. Add butter and seasonings. Serve warm.