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Beet Salad, Sweet and Sour I (P, KLP, TNT)
Source: "Shmulik Cohen's Jewish Kitchen"
Serves: 8

3 beets
1 medium onion, thinly sliced
2 tbsp. vinegar
2 cups water
1/4 cup sugar
pinch salt

Boil the beets in salt water until tender.

Drain and peel, cut into quarters and thinly slice.

Add the rest of the ingredients. Marinate for several hours. Keeps chilled for two weeks in a covered dish.

Posted by Tsippi Jelingold

Nutritional Info Per Serving: N/A