Marinated Beet Salad
Ingreadient
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1 (16 ounce) can whole beets
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¼ cup white sugar
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1 teaspoon prepared mustard
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¼ cup white wine vinegar
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¼ cup diced red onion
Direction
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Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
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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.
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Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.
