Beet Salad with Apples

Good with meat and fish.

Yield: 4 to 6 servings

16 ounce jar pickled sliced beets
2 medium tart apples
2 Tablespoons mayonnaise
1 Tablespoon sugar
1/8 teaspoon salt
Freshly ground pepper
2 Tablespoons chopped parsley

Drain beets and cut into strips 1/4-inch thick. Peel apples and dice
finely. Mix beets, apples, mayonnaise, sugar, salt, and pepper to taste.
Toss ingredients lightly together. Garnish with chopped parsley. Will keep
1 week.

Source: Three Rivers Cookbook I
Source: "Best of the Best from Pennsylvania Cookbook"

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