2 1/2 c. cooked, diced or sliced beets or 1 #2 can beets, drained
1 tbsp. minced onion
2 tbsp. buttertbsp. brown sugar
2 tsp. cornstarch
1/4 c. vinegar
1-2 tbsp. horseradish
1/2 tsp. salt
1/8 tsp. pepper

About 30 minutes before serving, drain beets, reserving beet juice. Cook onion gently in butter for 2-3 minutes. Stir in sugar mixed with cornstarch. Add vinegar and horseradish and cook stirring until smooth and clear. If too thick or vinegary, thin with a little beet juice. Add beets, then salt and pepper; heat thoroughly. Makes 4 servings.