Submitted by Kate S.
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups grated zucchini
1/2 cup chopped walnuts or chocolate chips (optional)
In covered pot, boil the beets in plenty of water until tender, 40-60 minutes. Meanwhile, in a separate pot, boil the potatoes in lightly salted water for about 20 minutes, just until soft. Drain the potatoes and set aside to cool.
When the beets are easily pierced with a sharp knife, drain them and plunge them in cold water. When they have cooled enough to handle, peel and chop them into bite-sized pieces. In a serving bowl, mix together the beets, potatoes, red onions or scallions, yogurt, dill, vinegar, pickles, and if using, the horseradish and sugar. Add salt and pepper to taste and chill or at least 30 minutes.