This is an easy to prepare beet salad that goes great with any barbeque or summer picnic
Prep Time
4 hrs
Dificult
Medium
Servings
4 hrs 20 mins
Ingredients
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.