Pickled Beet Salad

1. 1

   Cut off stems and tips of fresh beets and cook until tender in boiling salted water (reserve 1/4 cup water).

2. 2

   Cool beets.

3. 3

   Slip off outer skin, slice thinly, and set aside.

4. 4

   In a small saucepan, combine reserved water with vinegar, sugar spices, and salt.

5. 5

   Heat until boiling.

6. 6

   Add beets, cover and simmer 5 minutes.

7. 7

   Chill overnight.

8. 8

   To serve, drain pickled beets and put on a bed of lettuce.

9. 9

   Top with onion slices and sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.