Title: Svyokla v tomatnom souse
 Categories: Russian, Ethnic, Vegetables, Sidedish
      Yield: 8 Servings
 
      2 c  Russian tomato sauce
      1 ea Onion onion lg.
      1 lb Carrots, peeled
      1 lb Beets, fresh & peeled
      6 tb Olive oil
      2 ts Sugar
      1 tb Red wine vinegar
 
  Grate the bbets, carrpts and onions together. Heat the olive oil in a
  large skillet. Add the sgredded vegetables and saute' over medium
  heat for 10 minutes. Stir in the tomato sauce, vinegar, & sugar.
  Continue to cook over medium heat5 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 3-6 hours.