Pickled Beet Salad
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 bunch beet, fresh
- 1⁄4 cup salt water (reserve from cooking beets)
- 1⁄3 cup wine vinegar
- 1⁄4 cup brown sugar
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon salt
directions
- Cut off stems and tips of fresh beets and cook until tender in boiling salted water (reserve 1/4 cup water).
- Cool beets. Slip off outer skin, slice thinly, and set aside.
- In a small saucepan, combine reserved water with vinegar, sugar spices, and salt.
- Heat until boiling.
- Add beets, cover and simmer 5 minutes.
- Chill overnight.
- To serve, drain pickled beets and put on a bed of lettuce.
- Top with onion slices and sour cream.
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RECIPE SUBMITTED BY
<P>I live outside of Buffalo. My name is Barb.<BR>I'm a grandmotherof three. I'm on zaar every day checking out new recipes. And there are some great ones. The picture is my granddaughter Illeana.<BR>By img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg> <BR><IMG alt=/ src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg mce_src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg> <BR>my name is Barb. <IMG alt=/ src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg mce_src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg></P>