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Pickled Beet Salad | afoodieaffair.com

Pickled Beet Salad


  • Author: A Foodie Affair
  • Total Time: 40 mins
  • Yield: 4 1x

Ingredients

Scale
  • 3 very large beets
  • 2 Tbsp sugar
  • 1/3 cup white vinegar
  • 2 tsp salt
  • 2/3 cup water

Instructions

  1. Boil beets whole in a large pot of water at a rolling boil until cooked, about 20 to 25 minutes. Drain well. When cool enough to handle, slip off skin. Slice in to chunks, slices or julienne slices. Place beets in a non-reactive bowl and set aside.
  2. for the marinade, in a small saucepan, combine sugar, vinegar, salt and 2/3 cup water, and bring to a boil over high heat. Simmer 5 minutes.
  3. Pour hot marinade over beets, and cool to room temperature. Cover the beets well and refrigerate for several hours or overnight before serving.
  4. Note: Can also add a large red onion, sliced if desired. Add onions to marinade mixture, and prepare marinade as directed.

Notes

Make sure to boil whole. Beets dry out if cut before boiling. This recipe is meant to be eaten within a few weeks of making it.

  • Prep Time: 15 mins
  • Cook Time: 25 mins