Title: Beet Salad
Categories: None
Yield: 1 Servings

2 cn Julienne-cut beets; (why not
-cheat?)
Finely chopped onion
Lemon juice
Oil
A bit of sugar
Salt & pepper to taste
A bit of chopped parsley

Cook...ahem...open the cans of beets & drain well. Combine the dressing
ingredients & pour over beets in a glass bowl. Garnish with finely chopped
parsley.

Posted to JEWISH-FOOD digest by "leah perez" on Nov
01, 1998, converted by MM_Buster v2.0l.