Pickled Beet Salad Recipe Recipe

Name: Pickled Beet Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans beets, liquid removed and sliced (save beet juice); 2 teaspoon salt; 1 onion, thinly sliced; 1/2 c. cider vinegar; 1 teaspoon sugar; 1/2 teaspoon grnd coriander seeds; 6 whole black peppercorns; 3 tbsp. extra virgin olive oil; 1 teaspoon horseradish; 4 whole cloves

Servings: persons

2 cans beets, liquid removed and sliced (save beet juice)
2 teaspoon salt
1 onion, thinly sliced
1/2 c. cider vinegar
1 teaspoon sugar
1/2 teaspoon grnd coriander seeds
6 whole black peppercorns
3 tbsp. extra virgin olive oil
1 teaspoon horseradish
4 whole cloves

1
In saucepan, bring beet juice, vinegar, onion, cloves, coriander, peppercorns and 1 tsp.
2
salt to boil over high heat.
3
Immediately pour mix over beets, that have been placed in large bowl.
4
Mix should cover beets completely.
5
If it doesn't, add in hot water to cover.
6
Cold to room temperature.
7
Cover bowl with aluminum foil and chill for at least 24 hrs.
8
Just before serving, remove and throw away cloves and peppercorns.
9
Beat extra virgin olive oil and horseradish together in small bowl.
10
Add in to beets, stirring mix well.

166

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 10 ingredients. The key ingredients include: 2 cans beets, liquid removed and sliced (save beet juice), 2 teaspoon salt, 1 onion, thinly sliced, 1/2 c. cider vinegar, and more.

Yes, Pickled Beet Salad Recipe 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 Recipe

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