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marinated beet salad
1 (16 ounce) can whole beets
1/4 cup white sugar
1 teaspoon prepared mustard
1/4 cup white wine vinegar
1/4 cup diced red onion
Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.
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