Ingredients:
1 jar (16 ounces) Aunt Nellie’s Whole or Sliced Pickled Beets 1 cup water 1/2 cup shredded carrots (optional) 2 tablespoons lemonade concentrate 1 cup buttermilk 2 tablespoons chopped fresh dill Salt and black pepper to taste Sour cream and chopped cucumber (optional)

Instructions:
Preparation Time: 15 minutes Makes four servings Drain beets, reserving liquid; chop. Combine reserved liquid, water, beets, carrots, if desired, and lemonade concentrate in medium sauce pan. Bring to a boil; reduce heat and simmer, covered, about 5 minutes to blend flavors and until carrots are tender. Cool; refrigerate until chilled. Stir in buttermilk and dill; season with salt and pepper, if desired. Keep chilled until ready to serve. This can be made up to 1 day ahead of time. To serve, shake or stir to mix; pour into serving bowls and top with sour cream and chopped cucumber, as desired. All materials courtesy of Aunt Nellie’s Beets and READ Bean Salads (Seneca Foods Corporation). Visit www.seneca foods.com for more information. To order free recipe cards, send a self-addressed, stamped #10 envelope to: Seneca Foods Fulfillment, 3732 S. Main St., Marion, NY 14505.