Pickled Beet Salad
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
53
Spice
41
Sweetness
54
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Cut off the leaves from the beets leaving 1 inch of stem attached
2
Do not trim the taproot
3
Scrub the beets to remove any dirt
4
Put them in a large saucepan and cover with cold water by about 2 inches
5
Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes
6
Drain
7
When cool enough to handle, trim, and peel the beets
8
Slice into rounds and toss in a medium bowl with the onion
9
In a small saucepan bring the sugar, vinegar, water, and salt to a boil
10
Stir to dissolve the sugar and salt and immediately pour over the beets and onion
11
Refrigerate overnight before serving