This is an easy to prepare beet salad that goes great with any barbeque or summer picnic.

Myra

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
4 hrs
total:
4 hrs 20 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.

    Advertisement
  • In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.

  • Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

Nutrition Facts

89 calories; protein 1.2g 2% DV; carbohydrates 21.7g 7% DV; fat 0.2g; cholesterol 0mg; sodium 236.3mg 10% DV. Full Nutrition
Advertisement

Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
Great recipe. I served it with a pork roast and it was awesome. Definitly serve at room temperature. I tasted it cold and thought it's alright but when I had it later after sitting out it was ALRIGHT!!! Read More
(41)

Most helpful critical review

Rating: 3 stars
01/25/2004
Nice and refreshing. I put the mustard sugar and vinegar w/out boiling it (i forgot to do that part) & it still came out very nice. Very refreshing but not out of this world. Read More
(20)
96 Ratings
  • 5 star values: 79
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/25/2004
Great recipe. I served it with a pork roast and it was awesome. Definitly serve at room temperature. I tasted it cold and thought it's alright but when I had it later after sitting out it was ALRIGHT!!! Read More
(41)
Rating: 5 stars
01/25/2004
Thank you for this fantastic recipe. Made it for a family gathering and it's already been requested for the next. Read More
(36)
Rating: 4 stars
05/23/2005
As easy as it gets (just have to remember to factor in the 4-6 hours of marinating time) and tastes fantastic. Read More
(29)
Advertisement
Rating: 3 stars
01/25/2004
Nice and refreshing. I put the mustard sugar and vinegar w/out boiling it (i forgot to do that part) & it still came out very nice. Very refreshing but not out of this world. Read More
(20)
Rating: 5 stars
01/08/2006
This was just the "pickled" beet recipe I was looking for. So easy and so good. Only change was to substitute Splenda for sugar. Excellent! Read More
(20)
Rating: 5 stars
11/18/2005
liked it a lot. I halved the sugar. delicious with red onion. Read More
(16)
Advertisement
Rating: 5 stars
02/03/2011
We have eaten this all year! I was looking for a recipe like the salad my grandmother used to make and this was so refreshing and wonderful. The first time I made it my husband licked the bowl clean! Any substitutions happened after we'd made it "by the book" the first time. I did use fresh beets all summer from our CSA boiling them in their skins and then peeling and slicing them. The most major change I made was adding heaps of fresh dill to the recipe which my aunt commented on specifically at our summer BBQ ("I never would have thought to add dill but it's amazing). DISCLAIMER: you have to like dill to add it! LOL. We also added lots of onion and slices of cucumber and radishes. Sometimes I used jarred mustard and sometimes mustard powder. I reserved a little bit of the beet water when I boiled it and added that to the vinegar/sugar marinade. Only rule is that you have to refrigerate it for a while to get the full effect. Delicious! Thank you! Read More
(14)
Rating: 5 stars
01/25/2004
Easy great reviews and pretty too. Easy enough for a family dinner and special enough for company. It's a keeper. Sliced canned beets were all I had on hand & worked well chopped. Read More
(14)
Rating: 5 stars
01/25/2004
I love beets any way I can get them. These were great! Read More
(13)
Advertisement