Harvard Beets - cooking recipe

Ingredients

1/3 c. granulated sugar
1/2 tsp. salt
1 Tbsp. cornstarch
1/2 c. vinegar
2 Tbsp. butter or margarine
1 tsp. minced onion
3 c. diced or sliced, cooked or canned beets

Preparation

Blend sugar, salt and cornstarch in double boiler; stir in vinegar, then cook until smooth and thickened, stirring constantly. Add butter, onion and beets, and heat 20 minutes longer.
Makes 5 servings.