Marinated Beet Salad
|Canned sliced beets||32 Ounce (Two 16 Ounce Cans)|
|Sugar||1⁄2 Cup (8 tbs)|
|Dry mustard||2 Teaspoon|
|Cider vinegar||3⁄4 Cup (12 tbs)|
|Celery seeds||1 Teaspoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
Drain beets, reserving 1/2 cup juice; set aside.
Combine sugar and dry mustard in a small saucepan; stir well.
Add beet juice and vinegar; bring to a boil over medium heat.
Remove from heat; stir in celery seeds.
Combine beets and chopped onion.
Add vinegar mixture, tossing gently.
Cover and chill salad at least 8 hours.