Marinated Beet Salad - cooking recipe

Ingredients

2 (16 ounce) cans sliced beets, reserving liquid
1/2 cup sugar
2 1/4 teaspoons dry mustard
1/2 teaspoon salt
3/4 cup vinegar
1 teaspoon celery seed
1/2 cup finely chopped onion

Preparation

Drain beets, reserving 1/2 c.
juice; set aside.
Combine sugar, dry mustard, and salt 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 refrigerate salad 8 hours or overnight.
Yield: 8-10 servings.