Beet Salad Recipe
This beet salad recipe is a marinated cold salad. Spiced with cloves with jalapeno peppers for a little heat and taste, the beet salad is chilled with vinegar and sugar for mingled flavors. Served as side with meats, fish or ohther dishes, it is quite delightful.
Ingredients
| 8 medium size beets | ||
| Sugar | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Vinegar | 1 Cup (16 tbs) | |
| Ground cloves | 1 Teaspoon | |
| Onion | 1 Cup (16 tbs), finley chopped | |
| Jalapeno peppers | 2 To taste | |
Directions
Boil beets in clear water until tender; slip skins off.
Dice and place in bowl.
Heat vinegar.
Seed and mince jalapeno peppers.
Mix beets, sugar, peppers, onion and cloves in bowl.
Pour in vinegar and mix well.
Cover bowl with foil or Saran Wrap and place in refrigerator until ready to serve.
Good with all meat dishes.
Dice and place in bowl.
Heat vinegar.
Seed and mince jalapeno peppers.
Mix beets, sugar, peppers, onion and cloves in bowl.
Pour in vinegar and mix well.
Cover bowl with foil or Saran Wrap and place in refrigerator until ready to serve.
Good with all meat dishes.
Chef
