- 2, 16-ounce cans of sliced beets
- 1/2 cup Splenda
- 2 teaspoons yellow prepared mustard
- 1/2 cup wine vinegar
- 1 red onion, chopped into arcs
Drain the beets, reserving 1/2 cup of the beet's packing liquid.
Cut the beets into matchsticks. Combine with the red onion in a mixing bowl.
Heat the beet juice in a small saucepan along with the Splenda and the mustard, until the Splenda is dissolved. Add the vinegar, bring to a boil then turn off the heat.
Let the dressing cool some then pour over the beets and onion and stir to mix. Put it in the refrigerator to marinate for awhile, maybe a couple of hours.
[modified after "Marinated Beet Salad", originally from safeway.com]
