Marinated Beet Salad

Directions

1. 1
   Drain beets, reserving 1/2 c.
2. 2
   juice; set aside.
3. 3
   Combine sugar, dry mustard, and salt in a small saucepan; stir well.
4. 4
   Add beet juice and vinegar; bring to a boil over medium heat.
5. 5
   Remove from heat; stir in celery seeds.
6. 6
   Combine beets and chopped onion.
7. 7
   Add vinegar mixture, tossing gently.
8. 8
   Cover and refrigerate salad 8 hours or overnight.
9. 9
   Yield: 8-10 servings.