Beet Salad

Portion Size: 1/2 cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
4 cups canned whole beetsDrain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Or use fresh beets: washed, peeled, trimmed and steamed until tender.
1/2 cup white sugar
1 teaspoon prepared mustard
1/2 cup white wine vinegar
1/2 cup diced red onionWash and chop or minced..

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers.
2Add onions and toss.
3In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved.
4Add vinegar and bring to boil; remove from heat and allow to cool.
5Pour over the beet slices and onions, toss and refrigerate until chilled.

Jacqueline Larson M.S., R.D.N. and Associates