Pickled Beet Salad


Pickled Beet Salad

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Pickled beet salad in lettuce wraps on white platter

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4 out of 5 stars
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Servings and Ingredients

Serves 6
3 medium beets
2 medium carrots, peeled and julienne-cut into 2-inch strips
1 medium parsnip, peeled and sliced 1/4-inch thick
8 oz. daikon, scrubbed and cut into 1/2-inch pieces
1 c. Hy-Vee vinegar
¾ c. Hy-Vee sugar
¾ c. water
1 tsp. Hy-Vee salt
½ tsp. Hy-Vee ground cloves
2 (3-inch long) sticks cinnamon


  1. Wash beets; cut off all but 1 inch of stems, discarding stems. In a large saucepan or Dutch oven bring 2 quarts of water to boiling. Add whole beets; simmer 40 to 45 minutes or until tender. Drain. When cool enough to handle, slip off skins, discarding skin. Chop and set aside.
  2. Meanwhile, in another large saucepan, bring 1 quart of water to boiling. Add carrots, parsnips and daikon; simmer, uncovered, about 5 minutes or until crisp-tender. Drain. Submerge in cold water to cool vegetables; drain again.
  3. In one of the large saucepans, combine vinegar, sugar, water, salt, cloves and cinnamon sticks. Bring to boiling. Add cooked beets, carrots, parsnip and daikon. Return to boiling; reduce heat. Cover and simmer 5 minutes. Cool, then chill mixture 6 hours or overnight. Drain and remove cinnamon sticks before serving.

Nutrition facts


160 Calories per serving

Amounts Per Serving

  • Total Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 510mg
  • Total Carbohydrates: 37g
  • Protein: 1g

Daily Values

Vitamin A 70%
Vitamin C 25%
Iron 4%
Calcium 4%

Recipe Source:

Hy-Vee Seasons Back to School 2013.