Tupelo Honey Pickled Beet Salad Recipe

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Tupelo Honey Pickled Beet Salad
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 250.47 Kcal (1049 kJ)
Calories from fat 191.24 Kcal
% Daily Value*
Total Fat 21.25g 33%
Sodium 671.48mg 28%
Potassium 404.1mg 9%
Total Carbs 13.57g 5%
Sugars 8.63g 35%
Dietary Fiber 3.68g 15%
Protein 2.53g 5%
Vitamin C 7.2mg 12%
Iron 1.3mg 7%
Calcium 42mg 4%
Amount Per 100 g
Calories 137.94 Kcal (578 kJ)
Calories from fat 105.32 Kcal
% Daily Value*
Total Fat 11.7g 33%
Sodium 369.79mg 28%
Potassium 222.54mg 9%
Total Carbs 7.47g 5%
Sugars 4.75g 35%
Dietary Fiber 2.02g 15%
Protein 1.39g 5%
Vitamin C 4mg 12%
Iron 0.7mg 7%
Calcium 23.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6
  • 7

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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