Marinated Beet Salad
Here's a simple-to-make beet salad that pairs well with any barbecue or summer picnic.
Ingredients
- 1 (16 ounce) can whole beets
- ¼ cup white sugar
- 1 teaspoon prepared mustard
- ¼ cup white wine vinegar
- ¼ cup diced red onion
Instructions
- Drain beets, reserving 1/4 cup liquid, and slice into 1/4-to-1/2-inch slivers. Add onions and toss.
- 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.
- Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.
Nutrition
Calories: 89kcalCarbohydrates: 22gProtein: 1gSodium: 236mgPotassium: 184mgFiber: 2gSugar: 19gVitamin C: 6mgCalcium: 21mgIron: 2mg
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