Ingredients
500 g can sliced beetroot
1 tsp SIDS WINE & PEPPER MUSTARD
½ cup SIDS RASPBERRY VINEGAR
¼ cup sliced red onion
Directions
Drain beets, reserving ¼ cup liquid. Add onions and toss.
In a saucepan, cook SIDS WINE & PEPPER MUSTARD and reserved liquid until dissolved. Add SIDS RASPBERRY VINEGAR and bring to boil, remove from heat and allow to cool.
Pour over the beet slices and onions, toss and refrigerate for 4-6 hours. Remove from refrigerator and serve at room temperature.
