Pickled Beet Salad

Pickled Beet Salad
Staff Writer
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
299
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.

Nutritional Facts

Total Fat
22g
31%
Sugar
5g
6%
Saturated Fat
17g
71%
Cholesterol
2mg
1%
Carbohydrate, by difference
23g
18%
Protein
4g
9%
Vitamin A, RAE
24µg
3%
Vitamin C, total ascorbic acid
6mg
8%
Calcium, Ca
54mg
5%
Fiber, total dietary
2g
8%
Folate, total
27µg
7%
Iron, Fe
1mg
6%
Magnesium, Mg
19mg
6%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
58mg
8%
Riboflavin
1mg
91%
Selenium, Se
2µg
4%
Sodium, Na
49mg
3%
Thiamin
1mg
91%
Water
119g
4%
Zinc, Zn
1mg
13%

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.