Honey Lemon Beets

8 small beets, (about 2 lb/1 kg) 1 tbsp (15 mL) butter 1 onion, sliced 2 tbsp (25 mL) liquid honey 2 tbsp (25 mL) lemon juice 1/2 tsp (2 mL) ground nutmeg 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) pepper In large pot of boiling salted water, cover and cook beets for about 40 minutes or until tender. Drain and let cool slightly; slip off skins. Cut in half; cut into wedges. Meanwhile, in large nonstick skillet, melt butter over medium heat; cook onion, stirring occasionally, for 8 minutes or until tender. Stir in honey, lemon juice, nutmeg, salt and pepper.