Pickled Beet Salad

  0.0 – 0 reviews  • Beet Salad
Level: Easy
Total: 12 hr 30 min
Prep: 12 hr
Cook: 30 min
Yield: 4 to 6 servings

Ingredients

  1. 2 pounds beets, trimmed and washed
  2. 1 onion, sliced
  3. 1 garlic clove, sliced
  4. 1 cup cider vinegar
  5. 1/4 cup sugar
  6. 1 tablespoon cardamom seeds
  7. 1 tablespoon whole cloves
  8. 1/4 teaspoon salt
  9. 2 pickled gherkins, chopped
  10. 1 apple, peeled and chopped
  11. 1 1/2 to 2 tablespoons freshly grated horseradish root (or 1 tablespoon prepared horseradish)
  12. 1/3 cup sour cream
  13. 1/2 teaspoon sugar

Instructions

  1. Place the beets in a saucepan and cover with cold water. Bring to a boil, reduce the heat and simmer the beets, loosely covered, for 25 to 30 minutes, or until easily pierced with a fork. Drain the beets, reserving 2 cups of the cooking liquid. When cool enough to handle, rub the skins off.
  2. Slice the beets into strips and place in a 1-quart jar, along with the onion and garlic. In a saucepan, combine the vinegar, sugar, cardamom seeds, cloves, salt, and the reserved cooking liquid. Heat just enough to dissolve the sugar, while stirring. Pour warm vinegar liquid over the beets, onion and garlic in the jar. Let cool to room temperature, then cover, and refrigerate overnight. (Pickled beets will keep for 1 week in the refrigerator.)
  3. In a large bowl, combine the pickled beets, gherkins, and apple. In a small bowl, blend together the horseradish, sour cream, salt, and sugar, and add to the pickled beet mixture. Stir gently, cover and refrigerate. Serve salad chilled.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 167
Total Fat 3 g
Saturated Fat 2 g
Carbohydrates 33 g
Dietary Fiber 6 g
Sugar 24 g
Protein 3 g
Cholesterol 7 mg
Sodium 544 mg

 

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