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Title: Pickled Beet Salad
Categories: Salad Pickle
Yield: 8 Servings
| 3 | c | Beets; cooked and sliced |
| Or | ||
| 2 | 16 oz. cans sliced beets | |
| 1 | c | Onion; thinly sliced |
| 1/3 | c | Red wine vinegar |
| 3 | tb | Dry red wine |
| 1 | tb | Vegetable oil |
| 1 | tb | Sugar |
| 1 | ts | Dry mustard |
| 1/2 | ts | Salt |
| 1/2 | ts | Mustard seed |
| 6 | Peppercorns | |
| 1/4 | ts | Ground coriander |
Drain beets and reserve juice. In a medium heat-proof glass bowl, toss beets with onion; set aside. Measure 3/4 cup beet juice into a 1-quart saucepan. Add vinegar, wine, oil, sugar, mustard, salt, mustard seed, peppercorns and coriander. Stir to dissolve sugar. Bring to a boil over medium-high heat. Reduce heat and simmer 1 minute. Pour over beets and onion. Cool to room temperature, about 1 hour. Cover and chill mixture for at least 7 hours or overnight.
Yield: 4 cups. Calories per serving about 77. Source: Woman's World Magazine
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com From:
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