Pickled Beet Salad
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2bunches red beets, trimmed
- Salt and freshly ground pepper to taste
- 2tablespoons red-wine vinegar
- 2tablespoons vegetable or olive oil
- 1teaspoon sugar
- ¼teaspoon ground cumin
- 1large red onion, thinly sliced
- 4tablespoons finely chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
182 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 7 grams dietary fiber; 18 grams sugars; 4 grams protein; 661 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place the beets with water to cover in a saucepan with salt to taste. Bring to a boil and simmer until tender. Cooking time will vary depending on the size and the age of the beets. Let cool.
- Step 2
Remove the skin under cold running water. Slice them, and place in a salad bowl. Add vinegar, oil, sugar, cumin and salt and pepper. Blend well, and check seasoning.
- Step 3
Add the onions and parsley. Toss well, and serve.
Private Notes
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Cooking Notes
Sheila
Roasting the beets gives them a deeper flavor and eliminates some of the mess. Wrap in foil and bake at 400 for 30 - 40 minutes until tender.
Sheila
Roasting the beets gives them a deeper flavor and eliminates some of the mess. Wrap in foil and bake at 400 for 30 - 40 minutes until tender.
Es
Very basic with cumin adding a bit of unexpected flavor. Any spice can be used to mix it up a bit.
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