2 c Russian tomato sauce
1 ea Onion onion lg.
1 lb Carrots, peeled
1 lb Beets, fresh & peeled
6 T Olive oil
2 t Sugar
1 T Red wine vinegar
Grate the bbets, carrpts and onions together. Heat the olive oil in a large skillet. Add the sgredded vegetables and saute’ over medium heat for 10 minutes. Stir in the tomato sauce, vinegar, & sugar. Continue to cook over medium heat5 srirring until the moisture evaporates, 20 minutes approx. be sure to continue to stir so it won’t stick and burn. Remove from heat, allow to cool to room temp then refrigerate for 3-6 hours.