Beet Salad In Grand Marnier

Prep Time
Cook Time
2h 15m
Ready In

"This recipe was in a emailed newsletter from MyDailyMomentsdotcom and since I have just discovered how good beets are had to post this one for safe keeping. Cooking time includes 2 hours for boiling and chilling the beets."

Original recipe yields 4 servings


  • Serving Size: 1 (238.6 g)
  • Calories 144.5
  • Total Fat - 3.9 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0 mg
  • Sodium - 134.5 mg
  • Total Carbohydrate - 26.4 g
  • Dietary Fiber - 5.1 g
  • Sugars - 19 g
  • Protein - 3.6 g
  • Calcium - 48.1 mg
  • Iron - 2 mg
  • Vitamin C - 38 mg
  • Thiamin - 0.1 mg

Step 1

Scrub beets well but be careful to not damage the skin. Trim off the long root of the beet and leave about a 1/2 inch stem on the tops.

Step 2

In a large heavy saucepan filled with water add the cleaned beets and bring to a boil cooking beets until tender. This could take 30 to 60 minutes depending on the size of your beets.

Step 3

Drain beets and add cool running water to reduce the temperature to the point where they can be handled. Peel and trim the beets then dice into bite sized cubes approximately 1/2 to 3/4 inches.

Step 4

In a large bowl add remaining ingredients and mix well. Pour over warm beets and toss together to combine. Refrigerate for at least one hour before serving.

Tips & Variations

No special items needed.



This was really good - I didn't used to like beets, but since growing them in my garden and seeing how wonderful fresh beets are, I'm a convert! I think you could use orange juice if you didn't like to use liquor. I used Italian parsley b/c I had some; I think the finer, curley parsley might be even better.

review by:
(7 May 2019)