Total Time
6hrs 10mins
Prep 10 mins
Cook 6 hrs

Tastes best when chilled overnight. Goes great as a side with Swedish meatballs or salmon.

Ingredients Nutrition

Directions

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

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.

kathrynwhitcomb January 07, 2010

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

cookwan2b August 04, 2005