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"This is an easy to prepare beet salad that goes great with any barbeque or summer picnic." — Myra
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1 (16 ounce) can whole beets
1/4 cup white sugar
1 teaspoon prepared mustard
1/4 cup white wine vinegar
1/4 cup diced red onion
Great recipe. I served it with a pork roast and it was awesome. Definitly serve at room temperature. I tasted it cold and thought it's alright but when I had it later after sitting out it was ALRIGHT!!!
Nice and refreshing. I put the mustard, sugar, and vinegar w/out boiling it (i forgot to do that part) & it still came out very nice. Very refreshing but not out of this world.
63 Ratings
Thank you for this fantastic recipe. Made it for a family gathering and it's already been requested for the next.
As easy as it gets (just have to remember to factor in the 4-6 hours of marinating time) and tastes fantastic.
This was just the "pickled" beet recipe I was looking for. So easy and so good. Only change was to substitute Splenda for sugar. Excellent!
liked it a lot. I halved the sugar. delicious with red onion.
Easy, great reviews and pretty too. Easy enough for a family dinner and special enough for company. It's a keeper. Sliced canned beets were all I had on hand & worked well chopped.
Delicious!! . I used lemon flavored redwine vinegar in place of the white wine vinegar though :).
* Percent Daily Values are based on a 2,000 calorie diet.
Marinated Beet Salad
Serving Size: 1/4 of a recipe Servings Per Recipe: 4 Amount Per Serving Calories: 89 Calories from Fat: 2
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