Recipe: Russian Salad (using beets)

RUSSIAN SALAD

1 cup canned diced beets, drained
1 (16 oz) can peas and diced carrots, drained
3 tbsp pickle relish
1/4 cup chopped celery
3 tbsp mayonnaise or salad dressing
3 tbsp sour cream
1 tsp lemon juice
1/2 tsp salt
1/8 tsp pepper
iceberg lettuce (to serve)

Combine beets, peas and carrots, pickles and celery in a medium-size bowl.

Beat mayonnaise, sour cream, lemon juice, salt and pepper in a small bowl until smooth. Pour over vegetables. Toss to coat vegetables. Refrigerate 1 hour.

Serve over lettuce.

Servings: 6
Source: Magazine Clipping