Pickled Beet Salad Recipe

Name: Pickled Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beets, trimmed and washed; 1 onion, sliced; 1 garlic clove, sliced; 1 cup cider vinegar; 1/4 cup sugar; 1 tablespoon cardamom seeds; 1 tablespoon whole cloves; 1/4 teaspoon salt; 2 pickled gherkins, chopped; 1 apple, peeled and chopped; 1 1/2 to 2 tablespoons freshly grated horseradish root (or 1 tablespoon prepared horseradish); 1/3 cup sour cream; 1/4 teaspoon salt; 1/2 teaspoon sugar

Servings: persons

2 pounds beets, trimmed and washed
1 onion, sliced
1 garlic clove, sliced
1 cup cider vinegar
1/4 cup sugar
1 tablespoon cardamom seeds
1 tablespoon whole cloves
1/4 teaspoon salt
2 pickled gherkins, chopped
1 apple, peeled and chopped
1 1/2 to 2 tablespoons freshly grated horseradish root (or 1 tablespoon prepared horseradish)
1/3 cup sour cream
1/4 teaspoon salt
1/2 teaspoon sugar

1
Place the beets in a saucepan and cover with cold water.
2
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.
3
Drain the beets, reserving 2 cups of the cooking liquid.
4
When cool enough to handle, rub the skins off.
5
Slice the beets into strips and place in a 1-quart jar, along with the onion and garlic.
6
In a saucepan, combine the vinegar, sugar, cardamom seeds, cloves, salt, and the reserved cooking liquid.
7
Heat just enough to dissolve the sugar, while stirring.
8
Pour warm vinegar liquid over the beets, onion and garlic in the jar.
9
Let cool to room temperature, then cover, and refrigerate overnight.
10
(Pickled beets will keep for 1 week in the refrigerator.)
11
In a large bowl, combine the pickled beets, gherkins, and apple.
12
In a small bowl, blend together the horseradish, sour cream, salt, and sugar, and add to the pickled beet mixture.
13
Stir gently, cover and refrigerate.
14
Serve salad chilled.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds beets, trimmed and washed, 1 onion, sliced, 1 garlic clove, sliced, 1 cup cider vinegar, and more.

Yes, Pickled Beet Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pickled Beet Salad

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