2 tablespoons olive oil
1 tablespoon cornstarch
3 onions, chopped
1 (6 ounce) can stewed tomatoes
2 pounds fresh beets, peeled, quartered, and chopped
1 tablespoon dried parsley
1 tablespoon garlic powder
salt and pepper to taste
Heat oil in a skillet over medium heat. Saute onion and tomato until tender. Stir in beets and parsley, and saute roughly 15 minutes.