• 2 lbs medium-sized beets, Leave 1 inch of tops while cooking
• 1/3 cup sugar
• 2 Tbs cornstarch
• 1/4 tsp freshly ground black pepper
• 1 cup cider vinegar
• 1/4 cup orange juice

Boil the beets in lightly salted water for 40 to 45 minutes, until
tender. Drain and allow to cool. Peel and trim the ends, then cut
into thin slices. 

In a saucepan mix the remaining ingredients and
cook over moderate heat, stirring constantly until the mixture
thickens and becomes clear, about 5 minutes. Add the beets to the pan
and turn gently in the sauce to coat them.

  Reduce heat to low and
simmer covered for 5 to 10 minutes, until the beets are heated
through.