Marinated Beet Salad
User Reviews
4.9
Marinated Beet Salad
Description
The salad starts by grating cooked beets coarsely and chopping onions and red bell peppers into small pieces. The marinade is prepared on the stove by simmering water, olive oil, vinegar, sugar, and salt until just boiling. Onions and peppers are added first to the hot marinade and simmered for 10 minutes, blending their sweetness with the marinade's acidity.
Next, the grated beets are stirred in and cooked for another 15 minutes, tenderizing them and absorbing the marinade's flavors. After allowing the mixture to cool completely, the salad is stored in airtight jars or containers in the refrigerator.
The resulting dish is a chilled, sweet-and-sour salad with tender beet texture complemented by the crunchy, softened onions and peppers. This salad can be served as a side dish or part of a cold salad selection.
Ingredients
- 8 beets roasted or boiled, large
- 4 onion large
- 3 red bell pepper large
- 1 cup water
- 1 cup olive oil
- 1 cup vinegar
- 1/2 cup sugar
- 2 tbsp salt
Instructions
- Grate beets on the larger size of the grater. Cut onions and bell peppers into small pieces.
- Make the marinade in a large pot. Mix together water, oil, vinegar, sugar and salt. Place on stove top and cook until the liquid simmers.
- Place onions and red bell pepper in the marinade and cook for 10 minutes. Add beets and cook for another 15 minutes.
- Let all ingredients cool down. Place salad in jars (or any other airtight dish). Keep refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 907mg | 38% |
| Potassium | 220mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 712IU | 14% |
| Vitamin C | 33mg | 37% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.