Beet Salad
Servings
Prep Time
Cook Time
Ready In
Recipe: #8330
February 28, 2013
Categories: Salads, Egg Salad, Vegetable Salad, Dairy, Eggs, Vegetables, Beet, Onions, North American, Budget-Friendly, Make-Ahead, Weeknight Meals, Refrigerator, Vegetarian, Make it from scratch more
"Tastes best when chilled overnight. Goes great as a side with Swedish meatballs or salmon."
Ingredients
Nutritional
- Serving Size: 1 (296.8 g)
- Calories 259.7
- Total Fat - 6.2 g
- Saturated Fat - 1.4 g
- Cholesterol - 87.2 mg
- Sodium - 424.1 mg
- Total Carbohydrate - 46.3 g
- Dietary Fiber - 4.2 g
- Sugars - 38.2 g
- Protein - 6.1 g
- Calcium - 71 mg
- Iron - 2.1 mg
- Vitamin C - 6.6 mg
- Thiamin - 0.1 mg
Step 1
Place beets, celery, onion, chopped egg, and pickle in a mixing bowl.
Step 2
Stir together celery seed, salt, pepper, vinegar, oil and sugar until blended and sugar dissolves.
Step 3
Pour dressing over vegetables and stir to mix.
Step 4
Cover and refrigerate 6 hours or overnight before serving.
Tips & Variations
- Marinate several hours or overnight for best flavor.
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