MARINATED BEET SALAD
Steps:
- 1. Drain beets, reserving 1/4 c. liquid, and slice 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 onion, toss and refrigerate for 4-6 hours. Remove from refrigerator and serve at room temperature. OPTIONAL: serve on a bed of lettuce and sprinkle with goat cheese.
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