Pickled Beet Salad Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
4 bunches beets, leaves removed for use in green salads
Boiling water
1 quart apple cider vinegar
1 cup honey
1/2 cup maple syrup or honey
8 red onions, thinly sliced
1 teaspoon salt
3 teaspoons kelp, optional
3 teaspoons chopped fresh tarragon
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.
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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