Beet and Carrot Salad

• 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 3⁄4 cups beets (bite sized pieces), cooked from fresh or canned/drained
• 1 tablespoon chopped cilantro (optional)

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.3. Refrigerate leftovers within 2 hours.