Hot Beet Salad
1 (1 lb. 4 oz.) can diced beets
1 (8 oz.) jar mixed sweet pickles
1 tbsp. butter or margarine
Salt & pepper
Place beets in a saucepan; add all the
juice from the pickles and the butter.
Cover and allow to simmer until the
spicy juice has thoroughly permeated the
beets. Remove from heat and add 1/2 cup
of chopped pickles. Season to taste with
salt and pepper. Drain, and, if desired,
serve on lettuce with a dab of
mayonnaise.
http://www.nancyskitchen
