I used to make this beet salad using fresh beets. One week I substituted canned when I was short on time and seriously could not tell the difference. Since then I always make it with canned beets, and it makes the prep time so much shorter.
- 2 15-oz (425-g) cans whole beets with liquid, shredded on the large shredder in the food processor
- 1⁄3 cup lemon juice
- 1⁄3 cup sugar
- 2 Tbsp oil
- 1⁄4 tsp salt
- black pepper, to taste
- 1⁄2 small red onion, thinly sliced
Combine all ingredients and refrigerate for a few hours before serving to allow the flavors to blend. Lasts for about a week in the fridge.
(Originally featured in Family Table, Issue 710)
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