Harvard Beets

Our garden fresh beets! First scrub the beets. Place in a large stockpot with salted water and boil for 30-45 minutes or until fork tender. In a seperate sauce pan heat 3/4 C. sugar, 2 tsp.cornstarch, 1/3 C vinegar, 1/3 C water and boil for 5 minutes. Drain the beets and with a paper towel peel the skins off, quarter the beets. Place vinegar mix in the stockpot with the beets and simmer for 30 minutes. Add 3 T butter season with salt and pepper. Serve.