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Marinated Beet Salad

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“My Recipe Published by Southern Living. I make these weekly, and since I'm diabetic, i use Splenda instead of sugar, and there's no difference in the taste. Onions can be omitted; celery seeds cannot.”
READY IN:
8hrs 10mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain beets, reserving 1/2 c.
  2. juice; set aside.
  3. Combine sugar, dry mustard, and salt in a small saucepan; stir well.
  4. Add beet juice and vinegar; bring to a boil over medium heat.
  5. Remove from heat; stir in celery seeds.
  6. Combine beets and chopped onion.
  7. Add vinegar mixture, tossing gently.
  8. Cover and refrigerate salad 8 hours or overnight.
  9. Yield: 8-10 servings.

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