Recipe: Pickled Beet Salad (2) and Tangy Beet Salad

Here are 3 recipes for you to check out. If you remember any other ingredients, let us know and we'll keep looking. Happy Cooking! - Betsy

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PICKLED BEET SALAD

1 (16 oz.) can sliced beets, undrained
1 thinly sliced onion
1 cup red wine vinegar
Pinch each of salt, pepper and garlic powder

Put all ingredients in bowl with lid; cover and shake well. Refrigerate 3 hours or overnight. When ready to serve, drain well.

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PICKLED BEET SALAD
From: Philadelphia, PA

1 (16 oz.) can sliced beets
2 tbsp. olive oil
2 tbsp. cider vinegar
1 tsp. leaf thyme, crumbled
Salt and pepper to taste
Lettuce leaves
Thinly sliced red onion

Drain beets, reserving 1 tablespoon liquid.

Whisk oil, vinegar, 1 tablespoon beet liquid, thyme, salt and pepper in bowl. Add beets.

Serve on lettuce; top with onion.

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TANGY BEET SALAD

2 cups cooked beets, sliced and chilled
1 medium onion, thinly sliced
1 medium green bell pepper, thinly sliced
1/4 cup balsamic vinegar
2 tbsp. olive oil
Juice of 1/2 a lemon
Dash of Tabasco sauce
1/4 tsp. chopped fresh cilantro

Combine all ingredients together and toss gently. Chill well before serving.