Nippy Beet Salad

1. 1

   Empty beets into a bowl. Finely chop the onion and add it to the beets, as well as 1 cup of sugar and salt and pepper to your liking. Mix well, then transfer to a colander and let it drain overnight in the sink or over a large bowl on the counter.

2. 2

   Dressing:

3. 3

   Mix sugar, cornstarch and mustard until all lumps are gone. Add egg, salt and pepper to taste, and malt vinegar. Bring to boil in a saucepan till thickened, then remove from heat and cool.

4. 4

   Transfer beet mixture back to the bowl, and add cooled dressing. Mix well.

5. 5

   Make this a day or two in advance, as the flavor develops as it sits. Also good as leftovers.

6. 6

   This recipe can also be halved.

* Per serving · 4 servings · Values may vary.

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