Beet Salad Recipe


Main Ingredient


 Small beets3 Quart
 Vinegar2 Cup (32 tbs)
 Sugar2 Cup (32 tbs)
 Water1 Cup (16 tbs)
 Mustard2 Teaspoon
 Salt1 Teaspoon
 All purpose flour1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3129 Calories from Fat 70

% Daily Value*

Total Fat 8 g12.8%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4162.7 mg173.4%

Total Carbohydrates 723 g240.9%

Dietary Fiber 82.6 g330.5%

Sugars 592.5 g

Protein 55 g109.3%

Vitamin A 18.9% Vitamin C 232.3%

Calcium 55% Iron 148.9%

*Based on a 2000 Calorie diet


Place beets in boiling water and cook until tender.
Remove from heat and drain.
When beets are cool, remove skins and dice beets.
In a saucepan, combine vinegar, sugar, water, mustard, salt, and flour.
Mix well.
Bring to a boil and cook, stirring occasionally, until mixture thickens.
Pour over diced cooked beets and mix well.
Pack into sterilized jars and seal.
Keeps all winter