The Pioneer Woman Tasty Kitchen
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Nippy Beet Salad

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Level: Easy

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Description

A delicious, tangy alternative to plain beets. Great for summer picnics and BBQs. Keeps well too!

Ingredients

  • 4 cans (14.5 Oz. Can) Diced Beets, Drained
  • 1 whole Onion, finely chopped
  • 1 cup Sugar
  • _____
  • FOR THE DRESSING:
  • ½ cups Sugar
  • ¼ cups Cornstarch
  • 1 Tablespoon Dry Mustard
  • 1 whole Egg
  • 1 cup Malt Vinegar

Preparation

Empty beets into a bowl. Finely chop the onion and add it to the beets, as well as 1 cup of sugar and salt and pepper to your liking. Mix well, then transfer to a colander and let it drain overnight in the sink or over a large bowl on the counter.

Dressing:
Mix sugar, cornstarch and mustard until all lumps are gone. Add egg, salt and pepper to taste, and malt vinegar. Bring to boil in a saucepan till thickened, then remove from heat and cool.

Transfer beet mixture back to the bowl, and add cooled dressing. Mix well.

Make this a day or two in advance, as the flavor develops as it sits. Also good as leftovers.

This recipe can also be halved.

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