Marinated Beet Salad
Easy to make beet salad that goes great with any grilled meat or poultry.

Servings: 4

• 1 - 16 ounce can sliced or whole beets
• 1 teaspoon prepared mustard
• 1/4 cup white sugar
• 1/4 cup white wine vinegar
• 1/4 cup diced red onion

Drain beets, reserving 1/4 cup liquid, and cut beet slices into 1/4 to 1/2 inch sticks. Add onions and gently toss.

In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup beet liquid liquid until dissolved. Add wine vinegar and bring to boil; remove from heat and allow to cool.

Pour over the beet slices and onions, gently toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

Per Serving: 90 Calories; trace Fat (1.9% calories from fat); trace Saturated Fat; 1g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 236mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates.

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