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Ingredients
- 2 1/2 c. canned beets
- 1/3 c. sugar
- 2 tsp. cornstarch
- 1/4 c. vinegar
- 1/4 c. beet liquid
- 1 Tbsp. Parkay
Method
- Drain beets, reserving liquid.
- Combine sugar and cornstarch; stir in vinegar and beet liquid and stir over low heat until thickened.
- Add beets and Parkay.