• 1 carrot, sliced thin or coarsely grated
• 1/4 cup minced fresh onion
• 2 tablespoons light mayonnaise
• 1/4 teaspoon each salt and pepper
• 1 tablespoon chopped cilantro (optional)
• 1 can (15 ounces) beets, diced/drained or 6 (2" round) cooked from fresh and diced

1. Cook carrots (if desired) until just tender. Try microwave or steaming.

2. In a medium bowl, combine onion, mayonnaise, salt, pepper and cilantro, if desired. Add beets and carrots and stir to coat evenly. Serve warm or cold.

Refrigerate leftovers within 2 hours.