Beet Salad

Ingredients

• 1 medium potato
• 2 small carrots
• 4-6 beets
• 1 small onion
• 1/2-1 cup diced dill pickles
• 1/2-3/4 cup pickle juice
• 2 tablespoons mayonnaise

Directions

1. 1

   Wash beets, cut off top stem, and place in a pot with water to cover. Peel potato and carrots, and add to the pot. Bring to a gentle boil. Remove carrots and potato as they become fork tender - be careful not to overcook. Let cool. As beets become tender, remove to a bowl of cold water. Slip off the peels, and cool slightly.

2. 2

   Dice beets.(Use about 4 - 6 cups diced). Dice carrots, potatoes. Make a small dice,for all vegies, about 1/2 cm or 1/4 inch. Chop onion fine. Place all in a large bowl. Add the diced dill pickles. Pour over 1/2 - 3/4 cups dill pickle juice. Stir gently.

3. 3

   Cover and refrigerate until ready to serve.

4. 4

   When serving, stir in about 2 heaping tablespoons mayonnaise, or to taste.