Beet Salad

Tastes best when chilled overnight. Goes great as a side with Swedish meatballs or salmon.

• Ready In: 6 hrs 10 mins
• Serves: 4-5

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 pickle
• 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.