4-6 lg. beets, cooked & sliced (or 2 #303 size cans)
1 onion, sliced thin
2 tsp. tarragon vinegar
1/2 c. mayonnaise
1/4 c. sour cream

Mix beets and onions lightly in a bowl. In a separate bowl, mix mayonnaise and vinegar. Fold sour cream into this. Pour sauce over salad and serve on chopped lettuce or mix lightly and serve in a bowl. Serves 8.