Marinated Beet Salad (Fat-Free)

READY IN: 4hrs 15mins
Recipe by Kittencalrecipezazz

Plan ahead the salad needs to chill for at least 4 hours to blend flavors, sliced beets may be used in place of the rosebud, this is best when served at almost room temerature, if you are not an onion-lover then omit --- do NOT taste the juice when it is still hot, the vinegar will take your breath away! allow to cool before tasting start with 1/4 cup sugar you can always add in more sugar after it is cooled a little just stir until dissolved --- I have tryed this with red wine vinegar and it was not great so I suggest to use only white wine vinegar for this --- this can easily be double or even tripled :)

Top Review by socholy

I love beets, but for me they are sweet enough--the addition of the sugar was not necessary for me (too sweet). However, I loved the addition of the dry mustard. I'll try again omitting the sugar. P.S. you absoultely did not miss the oil!

Ingredients Nutrition

Directions

  1. Drain the canned beets and reserve 1/4 cup beet liquid.
  2. Slice the beets into 1/2-inch slivers then place in a large glass bowl.
  3. Add in the onions; cover and refrigerate.
  4. For the dressing; in a saucepan over medium heat coook the sugar, mustard powder, reserved 1/4 cup beet juice, and garlic powder stirring until all the sugar granules are dissolved (about 3 minutes).
  5. Add in the wine vinegar and bring JUST to a boil; remove from heat and season with salt.
  6. Allow to cool to room temerature.
  7. Pour the dressing over the beets and onions; toss well to coat.
  8. Cover and refrigerate for 4 to 24 hours.

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