Guest guest Posted January 1, 2007 Report Share Posted January 1, 2007 Beet Salad 2 cans (15-1/2 oz. ea.) diced or sliced beets, drained 1 small onion, diced 3 TB vegetable oil or extra virgin olive oil 1/4 cup cider or white wine vinegar Salt, to taste Mix all ingredients in a bowl. Cover and chill in the refrigerator before serving. Quote Link to comment Share on other sites More sharing options...
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