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Summer Beet & Ham Salad


18 small red beets , cooked and cubed 1/4 inch pieces
1/3 cup onion,chopped
2 large potatoes, cooked and cubed 1/4 pieces
6 small carrots, cooked and sliced
1 cup Thumann's Honey Cured Baked Ham, thickly slice and then cubed
1/2 cup mayonnaise
1 1/2 tsp. fresh lemon juice
salt and fresh pepper to taste


Start by cutting off the leaves on the beets, cleaning them and boiling the beets whole until tender. In a separate pot, boil the potatoes and carrots together until tender.

When the beets are cooked, peel off the skin and cube them into a bowl. Slice the carrots and cube the potatoes when tender. Let the vegetables cool down a bit and add the onion, salt and pepper, mayonnaise, and lemon juice. Mix together, and then mix in the Thumann's Honey Cured Baked Ham.

Let this dish chill in the refrigerator for 15 - 20 minutes.



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