Remove beet stems & peel. Rinse beets & chop into small cubes. Place beets in a small saucepan & add water. Cook for about 10 minutes or until fork tender. Remove from heat & allow to cool. Once cool, puree beets with a small amount of the cooking water in a blender or food processor.
Cake
Preheat oven to 375 F.
In a large bowl, place first 6 liquid ingredients & combine well. Add remaining ingredients & mix well.
Scoop into 8 mini Bundt pans (or large cupcake pan), filling about 3/4 full. You can butter the pans or use silicon cups.
For mini Bundt cakes bake only about 9 minutes or until they test done with a toothpick.
Remove from oven & allow to cool slightly.
Saskatoon Berry Sauce
In a small saucepan, combine cornstarch, sugar & salt. Add water & saskatoons. Stir while cooking until ‘clear’ & bubbling. Add margarine & lemon juice, stir then remove from heat.
Serving
Place individual little Bundt cakes on dessert plates. Top with whipped topping & saskatoon berry sauce. Serve.