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1/2 stick (1/4 cup) butter or margarine
2/3 cup vinegar
1/3 cup water
2 tablespoons cornstarch
2 cans (1 lb each) beets, drained and cubed
2 tablespoons sugar
1/8 teaspoon salt

Melt butter in a saucepan. Add cornstarch, sugar, and salt; stir to blend. Add vinegar and water; cook and stir until thickened. Add beets. Pour into a 1 /2-quart casserole. Cover with lid or foil and bake in a moderate oven (350°F) 30 minutes, or until bubbly. Serve hot. Garnish with lemon slices, if desired. Yield: 8 to 10 servings.