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SARALEE'S Beet Salad

SARALEE'S Beet Salad


"Mix, chill, and serve!"
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1 h 25 m servings 35 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 35 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 33 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, and gently boil the beets until tender, about 45 minutes. Remove from heat, allow the beets to cool, and peel. Shred the beets using a box grater.
  2. In a salad bowl, mix the onion, salt, black pepper, vinegar, and sugar together lightly until thoroughly combined and the sugar has dissolved; mix in beets, chill, and serve.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 5
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This is an awsome recipe. I used a presure cooker to cook the beets, about 5 minutes, then just let them cool & peel.

I just picked up some beets @ the Farmers market and tried them for the first time. I made this recipe and really enjoyed it! I only added a little onion as I wanted my kids to like it. Refre...

I thought that there was to much sugar added in this after I tasted it. So I added an extra tablespoon of vinegar and then decided to let it set and see what happened with it. It was ok but sti...

Who says something has to be complicated to be yummy? This was just perfect! I used some roasted beets I had leftover from another salad recipe.

This is a wonderful way to serve this healthy vegetable. The addition of onion and vinegar and sugar "perk up" the beets perfectly.

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