Beet Salad

"Tastes best when chilled overnight. Goes great as a side with Swedish meatballs or salmon."
 
Download
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
Ready In:
6hrs 10mins
Ingredients:
11
Serves:
4-5
Advertisement

ingredients

Advertisement

directions

  • Place beets, celery, onion, chopped egg, and pickle in a mixing bowl.
  • Stir together celery seed, salt, pepper, vinegar, oil and sugar until blended and sugar dissolves.
  • Pour dressing over vegetables and stir to mix.
  • Cover and refrigerate 6 hours or overnight before serving.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I had beets galore from my garden and wanted to use them over the holidays in a different way. Your recipe was a hit...none got thrown away! I made it as written, Thanks.
     
  2. I have been canning beets and had a few left over. So I found this recipe and thought it sounded different!! My husband and I both loved it. I didn't put in the pickles or the hard boiled eggs. But everything was according to the recipe. Very good. It is a saver. Thanks, Sue
     
Advertisement

RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes