Pickled beet salad from Joy of Cooking (Sixth edition 1975) (page 101) by Irma S. Rombauer and Marion Rombauer Becker

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Celery cabbage salad; Soft-cooked, hard-cooked and coddled eggs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 12 hours marination.

  • eliza on February 10, 2016

    This is my favourite pickled beet recipe. I use white vinegar, and it's ready in a couple of days. Really good in sandwiches or with sour cream and dill. Very easy. I've made it with regular beets and with golden beets from the garden.

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