2 cans (14 ounces each) whole rosebud beets, drained and sliced
8 Vlasic baby kosher dill pickles, sliced
1/2 cup thinly sliced red or Spanish onion
2 tablespoons minced fresh dill
1/4 cup liquid from pickles, (or red wine vinegar)
3 tablespoons vegetable oil
1 tablespoon sugar
1 teaspoon Dijon mustard
1 teaspoon prepared horseradish (optional)

Preparation Instructions:

1. Combine beets, pickles, onions and dill in a medium bowl.

2. Stir together remaining ingredients in a small saucepan. Heat, stirring constantly until almost boiling. Cool to lukewarm.

3. Pour dressing over salad and toss to coat. Makes 10 servings.

Per serving: 59 calories; 0.6 g protein; 4.2 g fat; 5.5 g carbohydrates; 1.0 g dietary fibre.