Beet and Carrot Salad - Purdue Extension Nutrition Education Program

Ingredients

• 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