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Beets in Orange Vinaigrette rec.food.recipes/Karen Selwyn/1997 Karen Selwyn
2 (1 lb) jars sliced beets (salt free recommended) 1/4 cup plus 2 tablespoons frozen orange juice concentrate, thawed 1/4 cup plus 2 tablespoons cider vinegar 1 1/2 tablespoons dijon mustard 1 1/2 tablespoons soy sauce 3 tablespoons oil
Rinse beets, drain, and blot dry. Combine beets with remaining ingredients. Chill, marinating beets a minimum of 6 hours but preferably overnight. Drain and serve.
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