|Drain beets but SAVE the juice. Using a large shallow pan, mix sugar and cornstarch stirring well. Add vinegar, cloves, catsup, oil, salt and vanilla. Stir well. Add 1 1/2 cups beet juice. Cut beets in quarters (or bite size pieces) and mix with other ingredients. Cook over medium heat for 3 minutes stirring all the time until mixture thickens.|
Less can be made by dividing the recipe, but the leftover keeps well in the fridge.
Comments: Can be served with rice, over salad, on top of cottage cheese or with about anything else your imagination can put together.