Marinated Beet Salad recipe

All Recipes Salad Vegetable Salad Recipes Beet Salad Recipes


1 (16 ounce) can whole beets
¼ cup white sugar
1 teaspoon prepared mustard
¼ cup white wine vinegar
¼ cup diced red onion

Nutrition Info

88.5 calories
carbohydrate: 21.7 g
cholesterol: : -
fat: 0.2 g
fiber: 2.2 g
protein: 1.2 g
saturatedFat: : -
servingSize: -
sodium: 236.3 mg
sugar: 19.1 g
transFat: : -
unsaturatedFat: : -


  1. Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.

  2. In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil, remove from heat and allow to cool.

  3. Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

Recipe Yield

4 servings

Recipe Note

This is an easy to prepare beet salad that goes great with any barbeque or summer picnic.

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