Wash and trim the beets. Leave about 2 inches of the stem and do not cut the root.
Cook the beats one of three ways: Boil: Cook the beets in 6 cups boiling water with 1 tablespoon vinegar added to preserve the color and 1 teaspoon salt. Cook 40 – 50 minutes until tender. Steam: Place water in the bottom of a pot. Use enough to cover the bottom of the pot well (1/2 inch) but not enough to touch the bottom of the steamer basket. Place whole beets in the basket, cover, and heat on high until the water is steaming. Reduce the heat and cook for 40 – 50 minutes until tender. Keep an eye on the pot and add more water if needed. Pressure Cook: Add about ½ cup water to the bottom of your pot. Use a steaming trivet or basket and cook the beets under high pressure for 10 -12 minutes. Mine were small, so I started with 8 minutes, but ended up cooking them for a total of 12 minutes.
After beets are cooked, run cold water over them. Remove the skin, root, and stem. Slice the beets and cut into long pieces, or simply chop them.
In a saucepan, cook the onion in melted butter until tender.
Combine the lemon juice and corn starch and add it to the onions along with the salt and honey.
Cook until boiling and slightly thickened.
Stir in the beets mixing gently and heat until the beets are hot through.
Transfer to a serving dish and garnish with fresh parsley.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/honeyed-beets/