Sweet-and-Sour Beet Salad Recipe

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This salad was served daily for years at the famous Griswold’s Inn in Claremont, California before it closed in the late 1990s. My family thinks it’s as good on the holiday table as it is at summer picnics. If you’re cooking for two, don’t shy away from this recipe—the beets keep well and actually taste better the second and third days!
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8 servings


  • 2 cans (15 ounces each) sliced beets, drained
  • 1 tablespoon chopped green pepper
  • 1 tablespoon chopped onion
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 1/2 cup white vinegar
  • 1 teaspoon salt

Nutritional Facts

1/2 cup: 186 calories, 14g fat (2g saturated fat), 0 cholesterol, 398mg sodium, 16g carbohydrate (15g sugars, 1g fiber), 1g protein.


  1. In a salad bowl, combine the beets, green pepper and onion. In a small bowl, whisk the sugar, oil, vinegar and salt until sugar is dissolved. Pour over beet mixture and toss to coat. Cover and refrigerate overnight. Yield: 8 servings.
Originally published as Sweet-and-Sour Beets in Country February/March 2006, p51

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