Marinated Beet Salad

This is an easy to prepare beet salad that goes great with any barbeque or summer picnic.

Step: 1

Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.

Step: 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.

Step: 3

Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

Per Serving: 89 calories; protein 1.2g; carbohydrates 21.7g; fat 0.2g; sodium 236.3mg.

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