Prep 5 mins
Cook 0 mins
This recipe is posted by request. The original poster was Evelyn Kenney.
- 2 cups coarsely shredded, cooked beets
- 2 tablespoons chopped red onions
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 2 tablespoons Dijon mustard
- 3 tablespoons vegetable oil
- salt and pepper
- Combine all ingredients and mix well together.
- Chill well.