Quick Pickled Beet and Onion Salad

1. 1

   Drain the beets, keeping 1/4 cup of the liquid, and cut them into 1/4- to 1/2-inch slivers. Add the onions and toss.

2. 2

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

3. 3

   Pour the mixture over the beet slivers and onions, toss, and refrigerate for 4 to 6 hours. Take it out of the refrigerator and serve at room temperature.

• Calories 110.85 kcal Moderate
• Protein 2.43 g Low Source
• Carbs 24.93 g Moderate
• Total Fat 0.06 g Low Source
• Saturated Fat 0.0 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 139.29 mg Moderate
• Fiber 2.47 g Low Source
• Sugar 21.66 g High
• Added Sugar 0.0 g Low Source
• Calcium 3.4 mg Low Source
• Iron 0.85 mg Low Source
• Potassium 19.28 mg Low Source
• Vitamin A 0.06 mcg_rae Low Source
• Vitamin C 2.72 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Mustard
• Onions 🧅