Nippy Beet Salad

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.

Dressing:
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.

Transfer beet mixture back to the bowl, and add cooled dressing. Mix well.

Make this a day or two in advance, as the flavor develops as it sits. Also good as leftovers.

This recipe can also be halved.