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Pickled Beet Salad

Ingredients
  Canned beets 16 Ounce, sliced (1 can)
  Beet juice 1⁄2 Cup (8 tbs)
  White vinegar/Wine vinegar 1⁄2 Cup (8 tbs)
  Sugar 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Bay leaf 1 1⁄4
  Green pepper 1⁄2 , sliced (optional)
  Cloves 2
  Peppercorns 3
  Onion 1 Small, sliced
Directions

MAKING
1) Take a saucepan and combine together vinegar and beet juice. Bring the mixture to a boil.
2) Add all the remaining ingredients except the beets and bring mixture to a boil again.
3) Place beets in a bowl and pour prepared mixture over it. Cover and chill for several hours.

SERVING
4) Remove from refrigerator and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Interest: 
Holiday, Everyday, Healthy
Ingredient: 
Beet
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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4.24737
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 94 Calories from Fat 2

% Daily Value*

Total Fat 0.19 g0.3%

Saturated Fat 0.05 g0.23%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 420.2 mg17.5%

Total Carbohydrates 24 g7.8%

Dietary Fiber 2.3 g9.4%

Sugars 19.5 g

Protein 2 g3.3%

Vitamin A 2.3% Vitamin C 35.7%

Calcium 3.3% Iron 7.7%

*Based on a 2000 Calorie diet

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Pickled Beet Salad Recipe