Beet Salad

• chopped cooked beets3 cups
• finely chopped celery1 cup
• chopped red onion1⁄2 - 1 cup
• eggs, hard-cooked and chopped↗2
• chopped dill pickle1⁄2 cup
• celery seed1 teaspoon
• salt↗1 teaspoon
• black pepper↗1⁄2 teaspoon
• red wine vinegar↗1⁄3 cup
• salad oil↗1⁄2 cup
• sugar↗1⁄2 cup

Step-by-step instructions

1. 1

   Place beets, celery, onion, chopped egg, and pickle in a mixing bowl.

2. 2

   Stir together celery seed, salt, pepper, vinegar, oil and sugar until blended and sugar dissolves.

3. 3

   Pour dressing over vegetables and stir to mix.

4. 4

   Cover and refrigerate 6 hours or overnight before serving.