- 1 (11-ounce) can Mandarin oranges, drained with 2 tablespoons liquid from can reserved
- 2 tablespoons cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 2 cups sliced jarred or canned beets
- Salt and freshly ground black pepper
In a large bowl, whisk together mandarin orange liquid, vinegar, oil, and mustard. Add beets and drained oranges to the large bowl and toss to coat with a rubber spatula. Season, to taste, with salt and freshly ground black pepper.