Recipe by Toni in Colorado
I am not a big fan of beets, but know they're good for you so I do eat them. I came across the recipe below in The American Bed and Breakfast Cookbook, submitted by the Hallcrest Inn, Inc. in North Carolina. I'm listing the recipe as it is in the book, but I changed it for us. I added a little sugar to mine as well as the changes listed below. It does make a pretty presentation when put on a lettuce lined plate. I also cut it down to only using one jar. Did not time how long it takes.
- 28 ounces pickled beets (2 jars, drained, diced, I used regular canned.)
- 1 cup celery, chopped
- 1 onion, medium, chopped
- 10 ounces green peas, thawed (I left out.)
- salt, dash of
- mayonnaise (to desired consistency)