Step 1: Drain the canned beets, but reserve 1/3 cup of the liquid. In a small prep bowl, stir the cornstarch into the reserved beet liquid until there are no lumps.
Step 2: In a saucepan, combine the beet liquid/cornstarch, sugar, and vinegar. Bring to a boil and cook for 5 minutes.
Step 3: Add the drained beets to the saucepan and simmer for 15 minutes. Stir in the butter, salt and pepper.
Step 4: Serve warm or refrigerated.
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