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!!!
Thank you for this fantastic recipe. Made it for a family gathering and it's already been requested for the next.
As easy as it gets (just have to remember to factor in the 4-6 hours of marinating time) and tastes fantastic.
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.
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!
liked it a lot. I halved the sugar. delicious with red onion.
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!
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.
I love beets any way I can get them. These were great!
