Harvard Beets

• 1 can or jar baby beetroots
• 1 level tablespoon cornflour

Drain beetroots, reserving juice, and cut into even slices. Mix cornflour with ¼ pint reserved beet juice. Add vinegar (or lemon juice), sugar, and salt and freshly ground black pepper, to taste. Cook until thickened, stirring constantly. Add sliced beetroots; warm through. Just before serving, add sof