Beet Salad

I used to make this beet salad using fresh beets. One week I substituted canned when I was short on time and seriously could not tell the difference. Since then I always make it with canned beets, and it makes the prep time so much shorter.

SERVES 8–10

• 2 15-oz (425-g) cans whole beets with liquid, shredded on the large shredder in the food processor
• ¹⁄₃ cup lemon juice
• ¹⁄₃ cup sugar
• 2 Tbsp oil
• ¹⁄₄ tsp salt
• black pepper, to taste
• ¹⁄₂ small red onion, thinly sliced

Combine all ingredients and refrigerate for a few hours before serving to allow the flavors to blend. Lasts for about a week in the fridge.

(Originally featured in Family Table, Issue 710)