The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 16, 2012
Made exactly as written only letting it sit overnight. Was better after sitting out and taking the chill off. And I used sliced canned beets. Will make again. Very good!
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Photo by Sarah D.

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 18, 2011
This recipe rocks! (I microwaved fresh peeled beets until forkable instead of canned)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 16, 2011
This was simple and elegant! Thanks!
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 1, 2011
Great recipe! Instead of the prepared mustard I used powdered and I added a couple dashes of ground cloves (a tip I learned from the owner of one of our favorite restaurants). So easy, nutritious and delicious! Thanks Myra for sharing!
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Home Town: Yadkinville, North Carolina, USA
Living In: Pinnacle, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 14, 2011
Overall I thought this was very good. I used fresh beets because I had them and Vidalia Onion fresh from the farm. The mustard flavor was a little overpowering, so next time I may reduce it slightly. It did get better with time for all the flavors to mingle. Thanks for this recipe.
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Cooking Level: Expert

Home Town: Atlanta, Georgia, USA
Living In: Savannah, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 19, 2011
Perfect beet salad!! I make HUGE batches of this stuff to serve at work, I multiply the recipe 48 times and it is still good, a lot of recipes don't translate well into large batches, but this one does!! Perfect combination of sweet and tart. Love it!!!!
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Cooking Level: Professional

Home Town: New Orleans, Louisiana, USA
Living In: Wichita, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 11, 2011
Delicious and easy to make.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 24, 2011
I made this using Splenda instead of sugar....which requires doubling the amount of Splenda to give it proper sweetness. It was awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 29, 2011
This is delicious! Only made one can, but wish I made a dozen!! So easy and so tasty. I love dill so added some fresh dill, as per suggestions, but even without the dill, it is a five star recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 17, 2011
Fantastic! Made just as the recipe called for except I subbed half the sugar for Splenda. Very easy and tasty! Thanks for the recipe! Will make again!
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Cooking Level: Expert

Home Town: Decatur, Illinois, USA
Living In: Saint Louis, Missouri, USA

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