Dill Beet Salad

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4
Servings

15m
Prep Time

0m
Cook Time

15m
Ready In

Recipe: #36720

March 31, 2021

Categories: Salads, Vegetable Salad, Vegetables, Beet, Onions, Eastern European, Jewish, Easy/Beginner Cooking, Passover, Vegetarian, Herbs more

recipe by:
dienia b

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recipe by:
dienia b

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Original recipe yields 4 servings

Metric US

Ingredients

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1 can (15 ounces) beets, drained, matchsticks
1/4 cup dill, finely chopped
1/4 cup red onion, cut in half and thinly sliced
1/4 cup mayonnaise

1/8 cup apple cider vinegar
1/8 cup sugar
1/2 teaspoon salt, or more to taste

Nutritional

Serving Size: 1 (153.4 g)
Calories 123.2
Total Fat - 3.3 g
Saturated Fat - 0.6 g
Cholesterol - 9.5 mg
Sodium - 661.9 mg
Total Carbohydrate - 21 g
Dietary Fiber - 2.2 g
Sugars - 15.7 g
Protein - 3.7 g
Calcium - 23.9 mg
Iron - 1 mg
Vitamin C - 3.9 mg
Thiamin - 0 mg

Step 1

Mix the mayonnaise, vinegar, sugar and salt in a bowl until completely combined.

Step 2

Put the beets, dill and purple onion in the bowl with the mayonnaise mixture and stir to combine.

Step 3

Cover and put in the refrigerator for three hours or overnight.

Tips & Variations

No special items needed.

Tags : Salads Vegetable Salad

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