Makes 8 to 10 servings
2 pounds medium beets, tops removed
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon salt
1/4 teaspoon black pepper
1 cup cider vinegar
1/4 cup water
3 tablespoons butter
Boil beets in skins in covered, large heavy saucepan of lightly salted boiling water 40 to 50 minutes until tender.
Drain, quick chill in ice water, then peel and trim off stem and root ends. Slice beets thin and put aside.
Mix sugar, cornstarch, salt and pepper in pan and slowly blend in vinegar. Add water and butter and cook over moderate heat, stirring constantly, 3 to 5 minutes until mixture thickens and becomes translucent.
Return beets to pan and turn gently in sauce. Reduce heat to low, cover and simmer beets 10 minutes. Serve immediately.