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Beet and Bean Salad

(recipe, Sharon Broderick)


I got this recipe from Anne, a very long time ago. We make this often in the summer when we get together for dinners and picnics. It sounds a bit bizarre but its very very very good!


  1. Marinade:
  2. 1 cup vinegar
  3. 1 cup sugar
  4. 1 tsp. salt
  5. This should be mixed together until well blended, then put into 2 separate containers.
  6. Salad:
  7. 1 can shoestring beets, drained well
  8. 1 can french cut beans, drained well
  9. 2 hardboiled eggs, chopped
  10. 1 cup mayonnaise
  11. 1 Tbsp. horseradish
  12. ½ cup green onions, divided


  1. Pace beets in one bowl, beans in another. Pour ½ marinade (½ cup) over each and let marinate overnite if possible (I have even marinated them for about 3 hours and they turn out okay, but the longer the better). DRAIN. Place beets in bottom of glass bowl, then place a layer of green onions, then the beans.
  2. Mix mayo, horseradish, additional green onions, and chopped egg together. Spread
  3. over top of beans. Garnish with sliced eggs and paprika. Serve. Yummy!