Beet and Sugar Snap Pea Salad

Beet and Sugar Snap Pea Salad

Ingredients:
beets, raw
sugars, granulated
mustard, prepared, yellow
vinegar, cider
oil, olive, salad or cooking
dill weed, fresh
sugars, granulated

Directions:
Drain the beets well, blot with a paper towel.
Cook the peas in boiling water for 1 minute, and immediately rinse well in cold water and drain.
Make the dressing with the next five ingredients and mix well.
It can be done with a whisk or in the food processor.
In a large bowl place the beets and peas and pour the dressing over the veggies.
Toss gently until all the veggies are covered well.
Cover and refrigerate at least 3 hours.