Svyokla V Tomatnom Souse
fresh and peeled
red wine vinegar
Grate the beets, carrots and onions together.
Heat the olive oil in a large skillet.
Add the shredded vegetables and sauté over medium heat for 10 minutes.
Stir in the tomato sauce, vinegar, and sugar.
Continue to cook over medium heat 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 to 6 hours.