SWEET and SOUR BEETS

3 cups beets, diced

1 cup beet water

1 tblsp. sugar

¼ cup vinegar

2 tsp. butter

1 tblsp. corn starch

Cut off beet tops leaving 2 inches of the stems. Clean well, place in pot and cover with boiling water. Cook until tender, slip off the outer skins and dice. Strain and save 1 cup of the water in which beets were cooked. Add sugar, vinegar and butter. Thicken with 1 tablespoon of corn starch and cook to the consistency of cream. Add the diced beets, salt and pepper and heat.