Beet Salad
Portion Size: 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups canned whole beets | Drain 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 onion | Wash and chop or minced.. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. | |
| 2 | Add onions and toss. | |
| 3 | In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. | |
| 4 | Add vinegar and bring to boil; remove from heat and allow to cool. | |
| 5 | Pour over the beet slices and onions, toss and refrigerate until chilled. |
Posted in Vegetable Salad Recipes
