Harvard Beet Casserole

1/4 c. sugar
1 tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. black pepper
1 med. onion, chopped finely
1/8 c. vinegar
2/3 c. beet liquid
1 (16 oz.) can beets, sliced
2 tbsp. butter

Combine sugar, cornstarch, salt and pepper in 2 quart casserole. Stir in the vinegar and beet liquid; add beets. In small saucepan or skillet, saute butter and chopped onion about 5 minutes, stirring constantly. Pour over casserole and stir slightly. Microwave 5 minutes covered, stir again slightly turn dish and cook 4 minutes more.

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