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Post by marlaoh on Oct 28, 2004 7:06:47 GMT -6
Marinated Beet Salad Canned beets makes this a no-fuss salad to whip up for a barbecue. The sweet and sour dressing is heated and poured over the beets and diced red onion, then popped into the refrigerator to chill. Serves 4 servings Prep time: 10 minutes Cook time: 10 minutes Total time: 260 minutes Calories: 92.80 Calories from Fat: N/A Total Fat: .21 g Saturated Fat: N/A Cholesterol: N/A Sodium: N/A Total Carbohydrate: 21.51 g Dietary Fiber: N/A Sugars: N/A Protein: 1.21 g Vitamin A: N/A Vitamin C: N/A
Ingredients 1 (16 ounce) can whole beets 0.25 cup white sugar 1 teaspoon prepared mustard 0.25 cup white wine vinegar 0.25 cup diced red onion
Directions 1. Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss. 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. Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.
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