Marinated Beet Salad (Fat-Free)

Plan ahead the salad needs to chill for at least 4 hours to blend flavors, sliced beets may be used in place of the rosebud, this is best when served at almost room temerature, if you are not an onion-lover then omit --- do NOT taste the juice when it is still hot, the vinegar will take your breath away! allow to cool before tasting start with 1/4 cup sugar you can always add in more sugar after it is cooled a little just stir until dissolved --- I have tryed this with red wine vinegar and it was not great so I suggest to use only white wine vinegar for this --- this can easily be double or even tripled :)

• Ready In: 4 hrs 15 mins
• Serves: 2-4

Ingredients

• 1 (16 ounce) can  whole beets (drained and reserve 1/4 cup beet juice)
• 1  small red onion, diced

• DRESSING

• 1⁄4-1⁄3 cup white sugar
• 1  teaspoon mustard powder
• 1⁄4 cup white wine vinegar
• 1⁄4 cup  reserved  beet juice
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon seasoning salt (or to taste) or 1⁄2 teaspoon  white salt (or to taste)

Directions

1. Drain the canned beets and reserve 1/4 cup beet liquid.
2. Slice the beets into 1/2-inch slivers then place in a large glass bowl.
3. Add in the onions; cover and refrigerate.
4. For the dressing; in a saucepan over medium heat coook the sugar, mustard powder, reserved 1/4 cup beet juice, and garlic powder stirring until all the sugar granules are dissolved (about 3 minutes).
5. Add in the wine vinegar and bring JUST to a boil; remove from heat and season with salt.
6. Allow to cool to room temerature.
7. Pour the dressing over the beets and onions; toss well to coat.
8. Cover and refrigerate for 4 to 24 hours.