| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | 6 to 8 |
| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | 6 to 8 |
Ingredients
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- 2 pounds medium fresh beets, about 2 bunches with tops
- 1 medium red, halved and sliced
- 1/3 cup sugar
- 1 cup white wine, tarragon, or cider vinegar
- 1/3 cup water
- 2 teaspoons kosher salt
Instructions
- Cut off the leaves from the beets leaving 1 inch of stem attached. Do not trim the taproot. Scrub the beets to remove any dirt. Put them in a large saucepan and cover with cold water by about 2 inches. Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes. Drain.
- When cool enough to handle, trim, and peel the beets. Slice into rounds and toss in a medium bowl with the onion.
- In a small saucepan bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onion. Refrigerate overnight before serving.
Reviews
Excellent!
Simple recipe with scrumptious results! I receive compliments every time I serve these beets.
Great recipe, only I take a short cut. After a jar of bread and butter pickles is eaten I dump a can of whole small beets in and after a week, yummy.
I love this salad! I even canned some for use at a later date and it turned out wonderfully.
I will never pickle beets the old fashion way any more. This recipe is sooooo easy and even better than my grandmas pickled beets, which always took her all day to make. Great recipe.
This is the best beet salad I have ever tasted. Only one thing to remember is to wear rubber gloves when peeling and cutting the beets or your hands will be red for days. I used cider vinegar and it was outstanding. Make and enjoy.
Most people either like beets or they don’t. This recipe is one that I think everybody would like. It is simple, quick and a great cold side dish. The tarragon vinegar gives it a really rich earthy flavor. I also added a 1/2 tsp. cinammon which made it even better.