Harvard Beets - cooking recipe

Ingredients

1/3 c. sugar
1/2 tsp. salt
1 Tbsp. cornstarch
1/2 c. vinegar
2 Tbsp. butter/margarine
1 tsp. minced onion
3 c. cooked fresh beets (canned beets, drained, may be used)

Preparation

Combine sugar, salt and cornstarch in top part of double boiler.
Stir in vinegar; cook over low heat, stirring constantly, until smooth and thickened.
Add butter, onion and beets.
Place over hot water and cook 15 to 20 minutes.