Directions

Peel and cook beets. I find that cutting them into 1/2 inch pieces or smaller is better for cooking. Once they’re cooked drain only a part of the water out. Add cold water and ice to the pot to cool the beets down. This will help the color to go back into the beets. You can use any beet that is available. The same process applies here.

Once the beets are cooled, drain them into a colander or sieve, You can save the beet juice if you are wanting to make borscht soup.

Place the beets into a bowl, add the rest of the ingredients mix well, place in the refrigerator for 2-3 hours.

Can be made the day before.