Marinated Beet Salad

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: 8 hrs 10 mins
• Serves: 8-10

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

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.