Pickled Beet Salad

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 121.7
  • Total Fat: 7.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 418.2 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 1.3 g
  • Protein: 0.8 g

View full nutritional breakdown of Pickled Beet Salad calories by ingredient


Introduction

This transforms raw beets into an amazing side dish in minutes. Leftovers taste even better the next day as they absorb more of the "pickle" brine. This transforms raw beets into an amazing side dish in minutes. Leftovers taste even better the next day as they absorb more of the "pickle" brine.
Number of Servings: 12

Ingredients

    Beets, fresh (red or golden, or mixed) - 2 lbs
    Red or Vidalia Onions, 1 medium
    Honey, 1/2 cup
    Olive Oil, .5 cup
    Cider Vinegar, 1 cup
    Sea Salt, 2 tsp
    Pepper, white, 1 tsp
    Garlic, 2 clove

Tips

Cover and refrigerate overnight before serving for best flavor.


Directions

1. Peel and trim the beets and onion. Slice very thin, using a mandoline or food processor, and transfer to a large bowl. With the flat side of a knife, crush the garlic cloves and add whole to the beet and onion mixture. 2. In a medium bowl, combine the olive oil, vinegar, honey, salt and white pepper. Pour over beets. Mix well. Serve over salad greens or on their own as a side dish.

Serving Size: About 12, 1/2c servings (Depends on how thin you slice the beets)

Number of Servings: 12

Recipe submitted by SparkPeople user METALBABE.