Marinated Beet Salad (Fat-Free) |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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Plan ahead the salad needs to chill for at least 4 hours to blend flavors, sliced beets may be used in place of the rosebud, this is best when served at almost room temerature, if you are not an onion-lover then omit - do NOT taste the juice when it is still hot, the vinegar will take your breath away! allow to cool before tasting start with 1/4 cup sugar you can always add in more sugar after it is cooled a little just stir until dissolved - I have tryed this with red wine vinegar and it was not great so I suggest to use only white wine vinegar for this - this can easily be double or even tripled :) Ingredients:
1 (16 ounce) can whole beets (drained and reserve 1/4 cup beet juice) |
1 small red onion, diced |
1/4-1/3 cup white sugar |
1 teaspoon mustard powder |
1/4 cup white wine vinegar |
1/4 cup reserved beet juice |
1/2 teaspoon garlic powder |
1/2 teaspoon seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste) |
Directions:
1. Drain the canned beets and reserve 1/4 cup beet liquid.
2. Slice the beets into 1/2-inch slivers then place in a large glass bowl.
3. Add in the onions; cover and refrigerate.
4. 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).
5. Add in the wine vinegar and bring JUST to a boil; remove from heat and season with salt.
6. Allow to cool to room temerature.
7. Pour the dressing over the beets and onions; toss well to coat.
8. Cover and refrigerate for 4 to 24 hours.
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