Harvard Beets - cooking recipe

Ingredients

1/3 c. sugar
1/2 tsp. salt
1 Tbsp. corn starch
1/2 c. vinegar
1 Tbsp. oleo
2 to 3 Tbsp. minced onion
3 c. beets (2 cans), undrained

Preparation

In a double boiler or heavy boiler mix sugar, salt and corn starch,
stir in vinegar.
Add onion, oleo and the juice from the beets.
Blend well and cook until smooth.
Add the beets and simmer for 20 minutes.
This keeps well in the refrigerator.