Submitted by Lynne Herold of Garrettsville, OH
- 1 jar pickled beets (NOT Harvard)
- 1 jar whole mushrooms, drained
- 1/2 small red onion, sliced thin
- Drain beets saving liquid.
- Place mushrooms and onions in empty beet jar.
- Pour beet juice over mushrooms and onions.
- Refrigerate for at 24 hours before using.
- Keep refrigerated.
- Mushrooms will be a rosy burgundy color when served.
- Don’t forget to eat the beets.