ADVERTISEMENT
- Real Recipes from Real People -

ISO: Beet w/onions & vinegar

Misc.

Here it the best ever beet dish--

Beet Salad

1 can (1 lb) diced or sliced drained beets (I like sliced)
1 small onion - cut into rings
1/4 cup sugar
1/4 cup salad oil
1/4 cup cider vinegar
1/4 t. seasoned salt
dash of pepper

Drain beets and place the beets and onions together in a bowl -- combine the rest of the ingredients and let sit for at least one hour (longer is better) andd marinate. Makes 4 small servings.


MsgID: 0035243
Shared by: katie
In reply to: ISO: Beets w/onions & vinegar
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Two-Cheese Mediterranean (grilled cheese sandwiches)
  • TWO-CHEESE MEDITERRANEAN 2 ounces crumbled feta cheese 1/2 cup pitted Kalamata olives, rinsed, coarsely chopped 1 tablespoon drained capers, rinsed 1 teaspoon finely grated lemon peel (zest), colored part only Freshly...
  • Sweet n' Spicy Asian Spiced Pecans
  • SWEET N' SPICY ASIAN SPICED PECANS 2 tablespoons peanut or olive oil 4 cups pecan halves* 1/4 cup light brown sugar 1 1/2 tablespoons Chinese five spice powder** 1/2 teaspoon cayenne pepper 1/4 tamari or soy sauce 2 t...
  • The Ivy Corn Chowder (copycat recipe)
  • THE IVY CORN CHOWDER (copycat recipe) 4 medium ears fresh white corn 2/3 cup finely chopped red bell pepper 1/3 cup finely minced green onions 1/4 cup finely chopped canned green chilies 2 tablespoons minced fresh ta...
  • Lemon-Thyme Parmesan Crackers (food processor)
  • LEMON-THYME PARMESAN CRACKERS 5 tablespoons butter or margarine 4 teaspoons grated lemon peel 2 teaspoons fresh thyme leaves 1 cup shredded parmesan cheese 1 cup all-purpose flour 1 large egg In a food processor or a...
  • Chicken Etouffee (using chicken breasts and rice)
  • CHICKEN ETOUFFEE 1/3 cup vegetable oil 1/3 cup all purpose flour 1/2 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped green bell pepper (or mild hot pepper) 2 tsp minced garlic 1 (1 1b) can diced tomatoes 8 oz...
  • Chicken Spaghetti Sauce
  • CHICKEN SPAGHETTI SAUCE 2 Tbsp vegetable oil 1 tsp dried oregano 1 large onion, chopped 1 tsp dried basil 3 garlic cloves, finely chopped 1 bay leaf 1 lb. chicken, finely chopped 1 cup dry red wine 1 (28 oz) c...
ADVERTISEMENT
  • Crunchy Asian Chicken Salad with Peanut Dressing
  • CRUNCHY ASIAN CHICKEN SALAD FOR THE SALAD: 6 ounces finely diced cooked chicken meat (about 1 1/2 breast halves) 6 canned peeled water chestnuts, rinsed and chopped 1 carrot, peeled and shredded 1 small celery rib, ...
  • Mushroom Sauce (using cream of mushroom soup)
  • MUSHROOM SAUCE 2 tablespoons melted butter 3 tablespoons flour 3/4 teaspoon salt 1 can condensed cream of mushroom soup (add milk or chicken broth to make 3 cups liquid) Melt butter in a saucepan. Add flour and sal...
  • 71 Clinton Fresh Food Ten-Minute Mac and Cheese
  • TEN-MINUTE MAC AND CHEESE "Well, maybe eleven minutes - the time depends entirely upon how long the pasta cooks. Start the cheese sauce when you put the water on to boil and it will be ready by the time the pasta is d...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Beet w/onions & vinegar
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!