1/2 c. vinegar
1/3 c. sugar
1/2 tsp. grated orange peel
1/4 c. orange juice
1/4 tsp. salt
2 cans (16 oz. each) sliced beets, drained

Heat vinegar, sugar, orange peel, orange juice and salt to boiling in 2 quart saucepan, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Stir in beets; heat until hot. Sprinkle with snipped parsley if desired.

Sweet and Sour Beet Salad: After stirring in beets, cover and refrigerate at least 8 hours. Serve on salad greens; sprinkle with snipped parsley if desired.