BEET SALAD

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Beet Salad image

My Finnish mother-in-law taught me to make this. It is a family favourite. Measurements are only a guide...it's a good make-ahead salad.

Provided by Christine L.

Categories     Vegetable

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 medium potato
2 small carrots
4 -6 beets
1 small onion
1/2-1 cup diced dill pickle
1/2-3/4 cup pickle juice
2 tablespoons mayonnaise

Steps:

  • Wash beets, cut off top stem, and place in a pot with water to cover. Peel potato and carrots, and add to the pot. Bring to a gentle boil. Remove carrots and potato as they become fork tender - be careful not to overcook. Let cool. As beets become tender, remove to a bowl of cold water. Slip off the peels, and cool slightly.
  • Dice beets.(Use about 4 - 6 cups diced). Dice carrots, potatoes. Make a small dice,for all vegies, about 1/2 cm or 1/4 inch. Chop onion fine. Place all in a large bowl. Add the diced dill pickles. Pour over 1/2 - 3/4 cups dill pickle juice. Stir gently.
  • Cover and refrigerate until ready to serve.
  • When serving, stir in about 2 heaping tablespoons mayonnaise, or to taste.

Nutrition Facts : Calories 56.2, Fat 1.4, SaturatedFat 0.2, Cholesterol 1, Sodium 170.4, Carbohydrate 10.5, Fiber 1.7, Sugar 3.7, Protein 1.2

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