Beet And Pepper Salad
|Low-sodium canned beets||2 Cup (32 tbs), canned (with 1/2 cup juice reserved)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Green bell pepper||1 Small, thinly sliced|
|Black pepper||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Onion||1 Small, thinly sliced|
Place the beets in a glass bowl.
Place the reserved beet juice and the vinegar in a medium saucepan and bring to a boil.
Add the sugar, green pepper, black pepper, cloves, and onion.
Bring to a boil again.
Pour sugar-vinegar mixture over beets in bowl.
Chill for 3 hours.