Serves: 35
Total Calories: 41
Drain beets in a large colander, set beets aside in a large plastic tub. Combine remaining ingredients in a 12” deep Dutch oven. Bring to boil, reduce heat to a simmer. Simmer 5 minutes, remove from heat. Pour hot liquid through a fine strainer into beets to remove pickling spices, into the beets. Let cool to room temperature, then chill before serving.
*NOTE: If doubling or tripling recipe, use a 16” deep for doubled recipe and a Maca 15” for tripled recipe without changing taste.
This Pickled Beet Salad recipe is from the Cast Iron "Covered Wagon" Cookin Cooking for Crowds in BIG Ovens Cookbook. Download this Cookbook today.
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