Beet Marinated Salad
Portion Size: 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 (16 oz.) cans whole beets | Drain beets, reserving ¼ cup liquid. Slice beets. Or use fresh beets: Washed, peeled, trimmed and steamed until tender. |
| ¼ cup white sugar | |
| 1 teaspoon prepared mustard | |
| 1/4 cup white wine vinegar | |
| 1 medium red onion, sliced thin | Peel, wash, and thinly slice or minced. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Drain beets, reserving ¼ cup liquid. | |
| 2 | Slice beets. | |
| 3 | Add onions to beets and toss. | |
| 4 | In a saucepan over medium heat, cook the sugar, mustard and reserved ¼ cup liquid until dissolved. | |
| 5 | Add vinegar and bring to boil. | |
| 6 | Remove from heat and allow to cool. | |
| 7 | Pour over the beet slices and onions. | |
| 8 | Toss to coat. | |
| 9 | Refrigerate until chilled. |
Posted in Vegetable Salad Recipes
