Pickled Beet Salad

Staff Writer
Pickled Beet Salad
Pickled Beet Salad
Brie Williams

Pickled Beet Salad

Here's a beet salad recipe that won't require you to light a single stove. While this recipe requires a bit of advance planning, it is indeed simple to prepare and is well worth the wait. This salad works well as both an appetizer or a side dish as a counterpoint to grilled meats and fish.

Click here to see 7 No-Cook Side Dishes.

8
Servings
317
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Pounds beets, peeled and trimmed
  • 2 cloves garlic, crushed
  • 1 Teaspoon ground white pepper
  • 3/4 Cups olive oil
  • 1 Cup cider vinegar
  • 2 Teaspoons sea salt
  • 1/2 Cup honey
  • 1 large Vidalia onion, peeled and trimmed

Directions

Slice the beets and onion very thin using a mandoline or food processor, and transfer to a large bowl. Add the garlic whole to the beet and onion mixture. In a medium-sized bowl, combine the olive oil, vinegar, honey, salt, and white pepper and pour over the beets. Mix well, cover, and refrigerate overnight before serving.

Pickled Beet Shopping Tip

Look for glass jars with metal lids (preferably Mason jars). They are more easily sanitized than plastic containers.

Pickled Beet Cooking Tip

When pickling foods, invert the jar for about 5 minutes after sealing it to ensure a tight seal.

Nutritional Facts

Total Fat
20g
32%
Sugar
28g
N/A
Saturated Fat
3g
14%
Protein
2g
5%
Carbs
33g
11%
Vitamin A
2µg
N/A
Vitamin B6
0.2mg
7.9%
Vitamin C
8mg
14%
Vitamin E
3mg
15%
Vitamin K
13µg
16%
Calcium
34mg
3%
Fiber
4g
15%
Folate (food)
136µg
N/A
Folate equivalent (total)
124µg
31%
Iron
1mg
8%
Magnesium
33mg
8%
Monounsaturated
15g
N/A
Niacin (B3)
0.5mg
2.4%
Phosphorus
64mg
9%
Polyunsaturated
2g
N/A
Potassium
466mg
13%
Sodium
552mg
23%
Sugars, added
17g
N/A
Zinc
0.5mg
3.6%

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