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Sweet and Sour Beets
Свёкла в томатном соусе
8 to 10
Servings- Difficulty
Medium
Published 1983
Even inveterate beet haters will eat this salad with surprise and pleasure. The deep red of the beets merges with the orange of the carrots to yield a beautiful ruby color. The salad tastes slightly more sweet than sour. If any is left over, it will keep well in the refrigerator for up to a week.
Ingredients
1 pound 1 pound 1
Method
Peel the beets and carrots. Grate them together with the onion. (This is most easily done with the shredding disk of a food processor.)
In a large frying pan heat the olive oil. Add the shredded vegetables, mixing well. Sauté the vegetables over medium-high heat for 10 to 12 minutes, until just barely tender. Stir in the tomato sauce, vinegar, and sugar. Continue to cook over medium hea
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