Marinated Beet Salad

Marinated Beet Salad


"This is an easy to prepare beet salad that goes great with any barbeque or summer picnic."


4 h 20 m servings 89 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 89 kcal
  • 4%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

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  1. Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
  2. In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
  3. Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.
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  1. 73 Ratings


Thank you for this fantastic recipe. Made it for a family gathering and it's already been requested for the next.

Great recipe. I served it with a pork roast and it was awesome. Definitly serve at room temperature. I tasted it cold and thought it's alright but when I had it later after sitting out it was ...

As easy as it gets (just have to remember to factor in the 4-6 hours of marinating time) and tastes fantastic.

Nice and refreshing. I put the mustard, sugar, and vinegar w/out boiling it (i forgot to do that part) & it still came out very nice. Very refreshing but not out of this world.

This was just the "pickled" beet recipe I was looking for. So easy and so good. Only change was to substitute Splenda for sugar. Excellent!

liked it a lot. I halved the sugar. delicious with red onion.

Easy, great reviews and pretty too. Easy enough for a family dinner and special enough for company. It's a keeper. Sliced canned beets were all I had on hand & worked well chopped.

Delicious!! . I used lemon flavored redwine vinegar in place of the white wine vinegar though :).

Fantastic recipe and so easy! I am addicted to this and enjoy it often with my lunch sandwich. Great dish to share at a potluck too. Thank you Myra.