Sweet and Sour Red Beet Salad
2 pounds beets, simmered until just tender
1/3 cup sugar
1 carrot, finely grated
Salt, pepper to taste
Dill sprigs, garnish
Prepare the beets. Peel and then shred fine.
Toss in a bowl with remaining ingredients. Let chill 2-3 hours.
Serve with main dishes.
Cooked beets, touch of vinegar and sugar makes this classic a perky side.
Recipe by Marcy Goldman