“This is an easy to prepare beet salad that goes great with any barbeque or summer picnic.” - by Myra
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
- 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.
- Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.
Nutrition
Amount Per Serving (4 total)
- Calories
- 89 cal
- 4%
- Fat
- 0.2 g
- < 1%
- Carbs
- 21.7 g
- 7%
Based on a 2,000 calorie diet
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Reviews (52)
Rate This Recipe
"Great recipe. I served it with a pork roast and it was awesome. Definitly serve at room temperature. I tasted it cold and thought it's alright but when I had it later after sitting out it was ALRIGH..." See moreT!!!"
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