Beet And Sugar Snap Pea Salad - cooking recipe

Ingredients

2 cups sliced beets (one jar)
1/2 lb frozen sugar snap peas
Dressing
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1/4 cup olive oil
1 tablespoon dried dill
1 1/2 teaspoons sugar

Preparation

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.