Beet and Walnut Salad

1 c. apple cider vinegar
1 tbsp. cornstarch
1/2 c. sugar
3/4 c. broken walnuts (3 1/2 oz.), about 1/2 size of finger
2 cans diced beets (32 oz. total), drained

In small dish, dissolve the cornstarch with 1/4 cup of vinegar. In a 1 1/2 to 2 quart saucepan, lightly boil the rest of the vinegar along with the sugar, stirring constantly for 5 to 10 minutes. Then simmer covered 30 minutes. Then add cornstarch mixture and cook until slightly thickened. When cooled some, add beets and walnuts, mix well, cover and put in refrigerator, at least a couple of hours, the longer the better. It keeps a week and thickens as it sets. When ready to serve, give it a good stir and if still too juicy drain or pull some of the liquid off with a turkey baster.

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