Beautiful Beet Salad

Terri Lowe


My Grandma came up with this recipe to get her kids to eat more beets from her garden back in the day when food was a premium. I've just had it all my life. Didn't know no one else didn't. This is requested by my daughters at all holiday gatherings. They now demand a double batch. I thought it so strange that I was asked for the recipe at a reunion. I said, where were you growing up that you never got it. Guess it was in our vein of the family. Anyway, for beet lovers, you will LOVE this and maybe it will convert some non beet lovers. Enjoy!!

★★★★★ 1 vote
30 Min
10 Min
Stove Top


1 can(s)
whole beets or sliced,drained(save 1 t. juice)if fresh beets,4 med boiled to tender
eggs, hard boiled
onions, small white or any color you like
1/2 c
miracle whip type salad dressing
1 tsp
beet juice


1Start by boiling beets if fresh or opening and draining can. Save 1 t. juice for later. Boil eggs. Cool. Peel. Peel onion. Slip skin on beets if fresh. Save that 1t. from the pot if you boiled the beets
2Dice beets, onion, eggs. Put in med. mixing bowl. Add the salad dressing. The teaspoon of beet juice thins out the salad dressing and gives it a beautiful pink/purple color. Looks wonderful on the holiday table. Super easy and super tasty!

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy