Pickled Beet Salad with Honey Dressing

Serves 8 – 10 servings

2 pounds beets
1 large Vidalia onion
2 cloves garlic
¾ cup olive oil
1 cup cider vinegar
½ cup honey
2 teaspoons kosher salt
1 teaspoon white pepper

Peel and trim beets and onion, slice very thin using a manoline or food processor, and transfer to a large bowl. With the flat side of a knife, crush the garlic cloves and add while to the beet mixture. In a medium bowl, combine olive oil, vinegar, honey, salt, and white pepper and pour over beets. Mix well, cover, and refrigerate overnight before serving.

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