I first tasted this salad one Purim many years ago when a friend sent me a beautiful Mishloach Manos: 3 prettily tied Ball jars nestled in a basket, each one filled with a vibrantly colored salad- cuke salad, carrot salad and this beet salad. Now I'm not a beet person, but I knew my friend would be waiting for my taste test verdict, so I tasted. And got hooked. I use it as a salad staple on Pesach because it keeps very well in the fridge.









  • 6-7 firm beets, medium sized

  • 1 large onion, thinly sliced

  • 1 cup lemon juice

  • 1¼ cup water

  • ¾ cup sugar

  • 1½ tsp salt

  1. Put beets in pot large enough to fit and cover completely with water. Bring to boil, lower heat to medium and cook slightly covered till beets are easily pierced with the tip of a knife, around 1 hour.

  2. Immediately remove from heat, put pot into sink and run cold water over beets till they cool off. Let beets sit in cold water around 20 minutes then peel. Beets will stain your hands and clothes so you may want to wear latex gloves when peeling.

  3. In small pot boil up marinade ingredients: juice, water, sugar, salt- till sugar is dissolved. Let cool slightly.

  4. Slice beets and combine with sliced onions and marinade. Let marinate overnight or at least a few hours.




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