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.
- 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
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.