Drain (reserving liquid) and quarter beets. Heat remaining ingredients with 1/2 cup of the beet liquid to boiling. Remove from heat. Cover and refrigerate overnight. Serve on lettuce. Store in leftover liquid.
Originally Submitted
12/10/2017
0 Out of 5 from
0 reviews
You can add this Beet and Onion Salad recipe to your own private DesktopCookbook.
