Marinated Beet Salad

1. 1

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

2. 2

   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.

3. 3

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

4. 4

   OPTIONAL: serve on a bed of lettuce and sprinkle with goat cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.