My mother used to make these when I was growing up. I have always liked beets:-)

Harvard Beets Serves 4

5 medium, fresh beets (about 1 1/4 lbs.)
1 Tbl. cornstarch
1 Tbl. sugar
3/4 tsp. salt
Dash of pepper
2/3 c. water
1/4 c. vinegar

Cut off all but 2 inches of beet tops. Wash beets and leave whole with root ends attached. Heat 6 c. water, 1 Tbl. vinegar (to preserve the color) and 1 tsp. salt to boiling. Add beets. Cover and heat to boiling. Cook 35 to 45 minutes or until tender. Drain. Run cold water over beets; slip off skins and remove root ends. Slice for Harvard beets or dice or cut into julienne slivers for other recipes.

In small saucepan, stir together cornstarch, sugar, salt and pepper. Gradually stir in water and vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil; and stir for 1 minute. Stir in beets; heat through.

With canned beets: Use 1, 1 lb. can sliced beets, drained (reserve liquid). For the water, use reserved beet liquid plus enough water to measure 2/3 cup/