BEET RELISH SALAD
1 No. 2 can sliced beets
1 tablespoon sugar
1 tablespoon minced onion
1 teaspoon salt
dash of pepper
2 tablespoons salad oil
¼ cup vinegar
6 lettuce cups
½ cup cottage cheese
Drain beets; reserve ½ cup liquor. Combine with sugar, onion, salt, pepper, oil, vinegar and beet liquor. Cover; marinate overnight in refrigerator. Arrange in lettuce cups. Top each serving with a mound of cottage cheese. Serve with French dressing. 6 Servings