Marinated Beet Salad
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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