Nippy Beet Salad

• 4 cans (14.5 Oz. Can) Diced Beets, Drained
• 1 whole Onion, finely chopped
• 1 cup Sugar
• _____
• FOR THE DRESSING:
• 1/2 cups Sugar
• 1/4 cups Cornstarch
• 1 Tablespoon Dry Mustard
• 1 whole Egg
• 1 cup Malt Vinegar

1. Empty beets into a bowl. Finely chop the onion and add it to the beets, as well as 1 cup of sugar and salt and pepper to your liking. Mix well, then transfer to a colander and let it drain overnight in the sink or over a large bowl on the counter.
2. Dressing:
3. Mix sugar, cornstarch and mustard until all lumps are gone. Add egg, salt and pepper to taste, and malt vinegar. Bring to boil in a saucepan till thickened, then remove from heat and cool.
4. Transfer beet mixture back to the bowl, and add cooled dressing. Mix well.
5. Make this a day or two in advance, as the flavor develops as it sits. Also good as leftovers.
6. This recipe can also be halved.

beets, onion, sugar, dressing, sugar, ubc, dry mustard, egg, malt vinegar

Taken from tastykitchen.com/recipes/salads/nippy-beet-salad/ (may not work)