Marinated Beet Salad

Name: Marinated Beet Salad
Prep time: 20 min
Cook time: 2 h 50 min
Total time: 3 h 10 min
Ingredients: 3 lbs fresh beets (6 large); 1 lb carrot (8 medium, grated); 1 lb 2 medium onions, finely chopped; 3/4 lb 5 medium tomatoes, diced; 1 red bell pepper (seeded and sliced into thin strips); 1 cup olive oil or canola oil; 1/2 cup white vinegar; 1/2 cup granulated sugar; 1 Tbsp salt (I used sea salt and non-iodized is best)

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natashaskitchen.com

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Prep Time: 20 minutes

Cook Time: 170 minutes

Total: 190 minutes

Servings: 8

marinated beet salad

Ingredients

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3 lbs fresh beets (6 large)1 lb carrot (8 medium, grated)1 lb 2 medium onions, finely chopped3/4 lb 5 medium tomatoes, diced1 red bell pepper (seeded and sliced into thin strips)1 cup olive oil or canola oil1/2 cup white vinegar1/2 cup granulated sugar1 Tbsp salt (I used sea salt and non-iodized is best)

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Instructions

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Step 1

Place beets in a baking dish, cover with foil and bake at 400˚F for 2 hours. I cut my largest beet in half for even baking. Beets do not have to be fully cooked through. Once beets are cool enough to handle, use gloves and rub beets to remove the skin - it should come off easily. Grate beets on the large holes of a grater

Step 2

Grate carrots, slice bell pepper and chop onions and tomatoes.

Step 3

Put marinade ingredients into a large soup pot and bring marinade to a boil. Add all prepared vegetables including beets to the pot and simmer partially covered 50 min, stirring occasionally. Do not fully cover with lid since the vinegar needs to evaporate out as it cooks. When done, vegetables will be soft. Cool salad to room temperature then refrigerate until ready to serve.