Recipe adapted from Oregon State University Extension's FoodHero.org.
1 hr 15 min
1 hr 30 min
Bring a small pot of water to a boil and cook carrots until just tender (about 7-9 minutes).
In a medium bowl, combine onion, mayonnaise, salt, pepper, and (if using) cilantro.
Add beets and carrots and stir to coat evenly.
Serve warm or cold.
Refrigerate leftovers within 2 hours.