Lemon Zucchini Cake

Submitted by Kate S.

Ingredients:
1 1/4 cups white sugar
1/2 cup vegetable oil
3 eggs
2 teaspoons lemon zest
1/4 cup fresh lemon juice
2 cups grated zucchini
2 cups all-purpose flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1/3 cup confectioners' sugar for decoration

Directions:
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.