Mom's Pickled Beet and Egg Salad Recipe

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I've fond memories of my mother's salads but have few written recipes of hers. Relying on memory alone for ingredients and flavors, I've come fairly close to her pickled beet salad. Three ingredients - this recipe is way easy! Of course I might add and/or embellish with all kinds of ingredients and garnishes we use today, but for the first try at making it I wanted to remain true to my childhood memories. Use commercially canned pickled beets or make your own (under "Useful Links" below, see recipe for homemade Pickled Beets, with a sugar-free and salt-free option.) The recipe below makes a main dish luncheon salad for one person.

Prep time:
Servings: 1


Cost per recipe $0.37 view details
  • 1 cup pickled beets (drain and dice before measuring. Reserve some of beet juice)
  • 1 hard cooked egg, shelled and diced
  • 1 tablespoon mayonnaise (or plain Greek Yogurt)
  • Lettuce leaves (optional)


  1. In small mixing bowl, blend mayonnaise with 2 teaspoons of reserved beet juice to make dressing. Add beets and egg, tossing just to coat. Arrange on individual lettuce-lined luncheon plate. (If desired garnish with Feta or Parmesan cheese, chives, basil, etc.)
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 288g
Calories 314  
Calories from Fat 144 46%
Total Fat 16.23g 20%
Saturated Fat 3.0g 12%
Trans Fat 0.0g  
Cholesterol 186mg 62%
Sodium 734mg 31%
Potassium 401mg 11%
Total Carbs 37.39g 10%
Dietary Fiber 5.9g 20%
Sugars 0.39g 0%
Protein 7.38g 12%



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