Beets and Onions
	1 16oz can sliced beets, undrained
	¼ cup sugar
	1 tsp dry mustard
	1/3 cup cider vinegar
	1 tsp celery seeds
	1 medium onion, thinly sliced
	¼ tsp salt (or more to taste)
	¼ tsp freshly ground black pepper
	Drain the beets, reserving the liquid. Combine the liquid with the 
	sugar, mustard, vinegar, and celery seeds in a saucepan over medium 
	heat. Stir to dissolve the sugar and mustard. Add the onion, salt and 
	black pepper and simmer for three to four minutes, or until the onion 
	is slightly wilted. Remove from the heat.
	Combine the mixture with the beets in a mixing bowl. Cool. Cover and 
	refrigerate for a least three hours (longer is better).
	Serves four

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