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3 pound (1.5 kg) beets
½ cup (125 mL) vinegar (white wine, apple or herb)
1 cup (250 mL) sunflower oil
¼ cup (50 mL) maple syrup
Salt & pepper to taste


In a medium size pot in lightly salted water, boil beets with skin on until tender, remove from the water and let cool. Peel the beets and grate them with a potato grater.

In a large mixing bowl combine the beets with the vinegar, maple, salt and pepper, lastly incorporating the oil.

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