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Prep Time: 10 Minutes Cook Time: 470 Minutes |
Ready In: 480 Minutes Servings: 10 |
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My Recipe Published by Southern Living. I make these weekly, and since I'm diabetic, i use Splenda instead of sugar, and there's no difference in the taste. Onions can be omitted; celery seeds cannot. Ingredients:
2 (16 ounce) cans sliced beets, reserving liquid |
1/2 cup sugar |
2 1/4 teaspoons dry mustard |
1/2 teaspoon salt |
3/4 cup vinegar |
1 teaspoon celery seed |
1/2 cup finely chopped onion |
Directions:
1. Drain beets, reserving 1/2 c.
2. juice; set aside.
3. Combine sugar, dry mustard, and salt in a small saucepan; stir well.
4. Add beet juice and vinegar; bring to a boil over medium heat.
5. Remove from heat; stir in celery seeds.
6. Combine beets and chopped onion.
7. Add vinegar mixture, tossing gently.
8. Cover and refrigerate salad 8 hours or overnight.
9. Yield: 8-10 servings.
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