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Pickled Beet Salad

Fresh.n.Natural's picture
Ingredients
  Beets 4 Bunch (400 gm), leaves removed for use in green salads
  Boiling water 1 Cup (16 tbs)
  Apple cider vinegar 1 Quart
  Honey 1 Cup (16 tbs)
  Maple syrup/Honey 1⁄2 Cup (8 tbs)
  Red onions 8 , thinly sliced
  Salt 1 Teaspoon
  Kelp 3 Teaspoon
  Chopped fresh tarragon 3 Teaspoon
  Safflower oil 1 Quart (Approximately)
  Brewer's yeast 1⁄2 Cup (8 tbs)
Directions

1. Wash the beets and put them in a large pot with boiling water to cover. Cook until tender, about 35 minutes. Skin the beets and slice or dice.
2. Meanwhile, heat remaining ingredients, with the exception of the oil and yeast, to the boil point. Cool. Gradually beat in enough oil to cover the beets. Add the yeast and pour over the beets. Refrigerate for several hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Everyday

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