Virginias Pickled Beet Salad

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There were few words that could make me avoid the kitchen when I was growing up.

Chipped beef on toast and ” Come do the dishes”.

Thankfully beet salad never made that list, I used to luv watching my mom prepare this fine delicacy in the morning, making sure it was just perfect for our lunch .

Being the youngest child and living in the same state as my parents, as an adult I would go over to have lunch with my mom at least once a week.  Many times we would have spam salad, or egg salad on toast, or beet salad.

Of course these were our warmer weather lunches, mom had another set of menus for fall and winter.

The beet salad is packed full of flavor, with a smooth creamy texture from the mayonnaise and a nice crunch from the celery and onion.

Chopped hard boiled egg tops off this dish, you can serve this with toast or crackers.

A perfect blend of flavors in every bite, from the tangy mustard, smooth mayonnaise, celery, onions and of course those lovely chopped beets.

The pickled beets are the star of the show, they give the dish the main flavor and color.

Beet salad is not for everyone, I have been amazed many times when in conversation about lunch or food, I mention beet salad, and many a nose crinkle at the thought of this delicacy.

I call it my personal caviar of vegetables, and lunchtime salads.

Print Recipe

Virginias Pickled Beet Salad

Author: Long Ears Farm Cooking Method: refrigerator, Stove top Cuisine: American Courses: Lunch

Difficulty: Beginner Prep Time 20 min Cook Time 15 min Total Time 35 mins

Servings: 4

Best Season: Summer

Description

A perfect blend of flavors in every bite, from the tangy mustard, smooth mayonnaise, celery, onions and of course those lovely chopped beets.

Ingredients

Servings

• 16 ounces canned pickled beets (2 cans)
• 3-4 sticks celery
• 1 yellow onion
• 3 hard boiled eggs
• 4-6 tablespoons mayonnaise
• 1-3 tablespoon spicy brown mustard

Instructions

1. Prepare the Ingredients

   Boil the eggs until hard, set in a bowl with ice cubes and water to chill.

   Chop the beets, onions, and celery into small bit size pieces.

   When cooled chop the eggs and set aside.

2. Blend

   In your final serving bowl blend the mayo, and mustard, adding a teaspoon of beet juice for color.

   You want a nice thick and creamy sauce.

   

3. Combine everything together

   Add the chopped beets, onions and celery to the cream sauce.

   Blend well.

   Add the chopped egg and lightly fold in.