Tupelo Honey Pickled Beet Salad
"A Taste of Asheville" by Michael Hastings Tupelo Honey Cafe releases its first cookbook, featuring creative Southern comfort food. Refrigerate overnight before serving. Winston-Salem Journal
Refrigerate: 8 Hours
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- 2 pound(s) beets
- 1 large Vidalia onion
- 2 clove(s) garlic
- 3/4 cup(s) olive oil
- 1 cup(s) cider vinegar
- 1/2 cup(s) tupelo honey
- 2 teaspoon(s) sea salt
- 1 teaspoon(s) ground white pepper
- 1. Peel and trim the beets and onion. Slice very thin, using a mandoline of food processor, and transfer to a large bowl. With the flat side of a knife, crush the garlic cloves and add whole to the beet and onion mixture. 2. In a medium bowl, combine the olive oil, vinegar, honey, salt and white pepper. Pour over beets. Mix well, cover and refrigerate overnight before serving.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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