Beet Salad

Beet Salad

I know, I know! You either like beets or you can’t stand them! I have always liked them and the unique flavor they bring to some dishes. This is one of them. It has a cooked dressing that is a little different than your normal salad dressing. It has some big flavor and some fun colors!

Beet Salad


6 small beets, cooked

1 medium sized onion, diced

1 ½ c. shredded cabbage


1 egg, beaten

2 tsp. sugar

1 tsp. mustard

1 tsp. salt

1 Tbl. flour

¼ c. vinegar

1 c. Greek yogurt


Cook beets, peel and dice. In a large bowl combine the beets, onion, and cabbage. In a small saucepan over low heat, combine the sugar, mustard, salt and flour. Add the egg and beat well. Add the vinegar and yogurt; cook until thickened. Pour sauce over the vegetables and mix until fully coated.
How to Cook Beets
Leaving the beets whole keep 2 inches of stem at the top and root ends at the bottom. This stops the red color from seeping out into the water. Place the beets in a saucepan covered with salted water to taste and 1 tsp. vinegar. Boil until tender. Usually about 30-45 minutes, depending on the size of the beets. Boiling can take up to 60 minutes for larger beets. Remove from heat, drain and run cold water over beets. The skins will slip right off with the root ends, but make sure you wear kitchen gloves so your hands don’t turn red!

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