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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 5 |
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Tastes best when chilled overnight. Goes great as a side with Swedish meatballs or salmon. Ingredients:
3 cups chopped cooked beets |
1 cup finely chopped celery |
1/2-1 cup chopped red onion |
2 eggs, hard-cooked and chopped |
1/2 cup chopped dill pickles |
1 teaspoon celery seed |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/3 cup red wine vinegar |
1/2 cup salad oil |
1/2 cup sugar |
Directions:
1. Place beets, celery, onion, chopped egg, and pickle in a mixing bowl.
2. Stir together celery seed, salt, pepper, vinegar, oil and sugar until blended and sugar dissolves.
3. Pour dressing over vegetables and stir to mix.
4. Cover and refrigerate 6 hours or overnight before serving.
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