Harbourg Beets [pressure cooker]

Harbourg Beets [pressure cooker]


Beets
2 heaping teaspoons [10 mL] cornstarch
1/2 cup [100 g] sugar
1/2 cup [125 mL] vinegar
1/3 cup [80 mL] water
3 tablespoons [45 g] butter or margarine
Salt and pepper, to taste



Cut top of beets leaving 1 to 2 inches [2.5 to 5 cm] of the stem attached.
Scrub beets under cold running water.
Cook beets into a [pressure cooker] for 10 to 20 minutes for large beets.
Cool pressure cooker before opening.
Boil together cornstarch, sugar, vinegar and water for about 5 minutes, until thickened.
Mix in beets; salt and pepper.
Stir in butter or margarine until completely melted.
Serve, hot.