Harvard Beets

Harvard Beets 2 ½ pound fresh red beets, trimmed, peeled and cut into bite sized pieces 1 teaspoon kosher salt for cooking water 1 cup granulated sugar ¼ cup white vinegar ½ cup cider vinegar ½ teaspoon kosher salt ½ teaspoon fresh ground black pepper, ground fine ½ cup water saved from cooking the beets 2 tablespoons corn starch 6 tablespoons butter Place beets in cold water and bring to a boil. Once boiling, add the one teaspoon of salt. Cook for 15 minutes. Ladle off and save ½ cup of cooking water and drain off the rest. Place beets back in pot along with the sugar, both vinegars, salt and pepper. Stir over medium heat. Add corn starch to the ½ cup of beet water and stir into beets. Cook for five minutes over medium heat then stir in butter until butter has melted into the sauce. Remove from heat and serve.