This is an easy to prepare beet salad that goes great with any barbeque or summer picnic.
Ingredients
- 1 , 16 ounce
- 0.25 cups white sugar
- 1 teaspoon prepared mustard
- 0.25 cups white wine vinegar
- 0.25 cups diced red onion
Instructions
-
1
Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
-
2
In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
-
3
Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.
Nutrition Facts
Per serving
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