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Sweet and Sour Red Beet Salad

Serves 4-5


  • 2 pounds beets, simmered until just tender
  • 3/4cup vinegar
  • 1/2cup water
  • 1/3 cup sugar
  • 1 carrot, finely grated
  • Salt, pepper to taste
  • Dill sprigs, garnish


Prepare the beets. Peel and then shred fine.
Toss in a bowl with remaining ingredients. Let chill 2-3 hours.

Serve with main dishes.


Cooked beets, touch of vinegar and sugar makes this classic a perky side.

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Recipe by Marcy Goldman