HARVARD BEETS IN MICROWAVE

1 lb can diced or sliced beets
1 tbsp cornstarch
3 tbsp sugar
1/4 tsp salt
3 tbsp vinegar
2 whole cloves
1 tbsp butter or margarine

Drain beets, reserving 1/3 cup liquid; set aside.

In a 1-quart casserole combine cornstarch, sugar and salt. Stir in reserved liquid and vinegar. Add beets and cloves; mix gently. Cover with waxed paper.

Microwave on HIGH for 6 minutes, stirring gently every 2 minutes, or until sauce thickens; stir in butter. Let stand, covered, 5 minutes before serving.

Servings: 4
Source: Home Cooking Magazine, April 1995