Harvard Beets

1/4 cup sugar

1 tbsp cornstarch

1/2 salt

1/3 cup vinegar

1 tbsp butter

1 tsp minced onion

3 cups cooled, sliced beets or 2 (16 oz cans)

In a 1 quart saucepan, combine sugar, cornstarch and salt;

slowly stir in vinegar. Add butter or margarine and minced onion.

Over medium heat, cook until thickened, stirring constantly. Reduce heat to low,

add beats and cook just until heated through, stirring occasionally.