1 16 oz. can beets, drained and diced
1 Tbsp. cider vinegar
1/4 tsp. garlic salt
1/4 tsp. pepper
1/4 cup sour cream
1 tsp. sugar
Combine all ingredients in a 1-quart glass casserole. Stir
until mixed. Microwave covered for 3-5 minutes, stirring every
2 minutes. Let stand covered for 2-3 minutes before serving.
2 1/2 cups canned beets, sliced
2 1/2 cups canned tomatoes
1/2 cup grated cheese
2 cups bread crumbs
Salt and pepper for taste
Preheat oven to 350 degrees. Put half of the beets in the
bottom of a greased baking dish. Add half the tomatoes, then
half the cheese in layers. Add salt and pepper, if desired.
Add half of the bread crumbs. Dot with 1 Tbsp. butter. Repeat
with the rest of ingredients. Cook for 20 minutes until brown.
1 cup olive oil
1/3 cup red wine vinegar
2 tsp. Parmesan cheese
1 tsp. Worcestershire sauce
1/2 tsp. hot mustard
1 tsp. salt
1/2 tsp. freshly ground black pepper
ý tsp. paprika
1/2 tsp. sugar
1/2 tsp. parsley flakes
1/8 tsp. garlic powder
2 lb. beets
3 cups sweet red onion
6 lettuce leaves
Combine all ingredients, except lettuce leaves, and mix well.
Cover and chill for 4-6 hours. Place the lettuce leaves onto
individual dishes. Drain salad and arrange onto lettuce leaves.