This is an easy to prepare beet salad that goes great with any barbeque or summer picnic.
Ingredients
- whole beets: 1 can (16 ounce can)
- white sugar: 0.25 cup
- prepared mustard: 1 tsp
- white wine vinegar: 0.25 cup
- red onion: 0.25 cup (diced)
Metric Conversion
Stages of cooking
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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.
