Harvard Beets

2-16 ounce cans sliced beets
1 cup white vinegar
1 1/2 cup white sugar
2 Tablespoons cornstarch
Salt to taste

Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch, and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.