Harvard Beets

2 cups cooked diced beets (I use sliced)
2 tablespoon sugar
1 tablespoon corn starch
1/4 teaspoon salt
1/4 cup vinegar (I use a little less)
2 tablespoon butter

Save 1/3 cup beet liquid.

In saucepan combine sugar, corn starch, and salt. Stir in reserved beet liquid, vinegar, and butter. Cook and stir until mixture thickens.

Add beets and heat through.