Pickled Beet Salad

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
6 to 8

Ingredients
  • 2 pounds medium fresh beets, about 2 bunches with tops
  • 1 medium red, halved and sliced
  • 1/3 cup sugar
  • 1 cup white wine, tarragon, or cider vinegar
  • 1/3 cup water
  • 2 teaspoons kosher salt
Directions
  • Cut off the leaves from the beets leaving 1 inch of stem attached. Do not trim the taproot. Scrub the beets to remove any dirt. Put them in a large saucepan and cover with cold water by about 2 inches. Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes. Drain.

  • When cool enough to handle, trim, and peel the beets. Slice into rounds and toss in a medium bowl with the onion.

  • In a small saucepan bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onion. Refrigerate overnight before serving.

  • Copyright 2001 Television Food Network, G.P. All rights reserved


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