Pickled Beet Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineMethod
Main IngredientInterest Group

Ingredients

 4 bunches beets, leaves removed for use in green salads
 Boiling water
 Apple cider vinegar1 Quart
 Honey1 Cup (16 tbs)
 1/2 cup maple syrup or honey
 Red onions8 , thinly sliced
 Salt1 Teaspoon
 Kelp3 Teaspoon
 Tarragon3 Teaspoon, chopped
 1 quart safflower oil, approximately
 1/2 cup brewer's yeast, optional

Directions

1. Wash the beets and put them in a large pot with boiling water to cover. Cook until tender, about 35 minutes. Skin the beets and slice or dice.
2. Meanwhile, heat remaining ingredients, with the exception of the oil and yeast, to the boil point. Cool. Gradually beat in enough oil to cover the beets. Add the yeast and pour over the beets. Refrigerate for several hours.
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