Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
12 hr 30 min
Prep:
12 hr
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Place the beets in a saucepan and cover with cold water. Bring to a boil, reduce the heat and simmer the beets, loosely covered, for 25 to 30 minutes, or until easily pierced with a fork. Drain the beets, reserving 2 cups of the cooking liquid. When cool enough to handle, rub the skins off.

Slice the beets into strips and place in a 1-quart jar, along with the onion and garlic. In a saucepan, combine the vinegar, sugar, cardamom seeds, cloves, salt, and the reserved cooking liquid. Heat just enough to dissolve the sugar, while stirring. Pour warm vinegar liquid over the beets, onion and garlic in the jar. Let cool to room temperature, then cover, and refrigerate overnight. (Pickled beets will keep for 1 week in the refrigerator.)

In a large bowl, combine the pickled beets, gherkins, and apple. In a small bowl, blend together the horseradish, sour cream, salt, and sugar, and add to the pickled beet mixture. Stir gently, cover and refrigerate. Serve salad chilled.

Trending Videos 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Fall Salad

Recipe courtesy of Tyler Florence

Black Bean Salad

Recipe courtesy of Guy Fieri

Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Fruit Salad with Orange-Vanilla Syrup

Recipe courtesy of Ree Drummond

Pear Salad with Gorgonzola Dressing

Recipe courtesy of Sandra Lee

Pickled Beet Salad

Recipe courtesy of Food Network Kitchen

Curried Egg Salad with Pickled Beets

Recipe courtesy of Food Network Kitchen

Pickled Beets

Recipe courtesy of Alton Brown

Browse Reviews By Keyword