This is a great basic recipe. A trick make it prettier - make sure to cook the beets separately and keep them separate when combining the ingredients. They don't need to sit overnight. The salad can be made once the vegies have cooled. Then, combine all ingredients, except beets, with 11/2 tbsp. oil, mix the beets with the other half tbsp. oil, and then add beets to the salad ingredients. This keeps the other vegies nice and bright (and not red!) initially, although by the next day everything is red. I always add sauerkraut and if I use peas, I use frozen.
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This is a great basic recipe. A trick make it prettier - make sure to cook the beets...