Directions:
- Drain the canned beets and reserve 1/4 cup beet liquid.
- Slice the beets into 1/2-inch slivers then place in a large glass bowl.
- Add in the onions; cover and refrigerate.
- For the dressing; in a saucepan over medium heat coook the sugar, mustard powder, reserved 1/4 cup beet juice, and garlic powder stirring until all the sugar granules are dissolved (about 3 minutes).
- Add in the wine vinegar and bring JUST to a boil; remove from heat and season with salt.
- Allow to cool to room temerature.
- Pour the dressing over the beets and onions; toss well to coat.
- Cover and refrigerate for 4 to 24 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 48.92 Kcal (205 kJ) | ||
| Calories from fat | 0.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 312.63mg | 13% | |
| Potassium | 59.57mg | 1% | |
| Total Carbs | 11.33g | 4% | |
| Sugars | 9.81g | 39% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 0.43g | 1% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 7.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 96.66 Kcal (405 kJ) | ||
| Calories from fat | 0.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.11g | 0% | |
|---|---|---|---|
| Sodium | 617.7mg | 13% | |
| Potassium | 117.71mg | 1% | |
| Total Carbs | 22.38g | 4% | |
| Sugars | 19.39g | 39% | |
| Dietary Fiber | 1.11g | 2% | |
| Protein | 0.85g | 1% | |
| Vitamin C | 3.3mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 14.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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