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Beet Salad

Country.Chef's picture
  Small beets 3 Quart
  Vinegar 2 Cup (32 tbs)
  Sugar 2 Cup (32 tbs)
  Water 1 Cup (16 tbs)
  Mustard 2 Teaspoon
  Salt 1 Teaspoon
  All purpose flour 1⁄2 Cup (8 tbs)

Place beets in boiling water and cook until tender.
Remove from heat and drain.
When beets are cool, remove skins and dice beets.
In a saucepan, combine vinegar, sugar, water, mustard, salt, and flour.
Mix well.
Bring to a boil and cook, stirring occasionally, until mixture thickens.
Pour over diced cooked beets and mix well.
Pack into sterilized jars and seal.
Keeps all winter

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3129 Calories from Fat 70

% Daily Value*

Total Fat 8 g12.8%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4162.7 mg173.4%

Total Carbohydrates 723 g240.9%

Dietary Fiber 82.6 g330.5%

Sugars 592.5 g

Protein 55 g109.3%

Vitamin A 18.9% Vitamin C 232.3%

Calcium 55% Iron 148.9%

*Based on a 2000 Calorie diet

Beet Salad Recipe