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Pickled Beet Salad

  • yield: Serves 12




  • 6 beets, peeled and cut into matchsticks
  • 1 medium red onion, cut into 1/8-inch-thick rounds
  • 3 oranges
  • 1 cup red-wine vinegar
  • 6 tablespoons sugar
  • 1 1/2 cups dried cranberries
  • 1 pound watercress


  1. Step 1

    Place beet and onion pieces in medium bowl; toss to combine. Set aside. Working over a bowl, cut away peel, pith, and outer membranes from oranges; cut flesh away from membranes, collecting sections and juice in bowl. Squeeze juice from membranes before discarding them. Set fruit and juice aside.

  2. Step 2

    In a small saucepan over medium heat, bring vinegar, sugar, and 1/2 cup water to a boil. Stir until sugar is dissolved, about 2 minutes. Pour liquid over reserved beet-and-onion mixture; let stand until vinegar mixture reaches room temperature, about 30 minutes. Add reserved orange segments, juice, and dried cranberries; toss gently.

  3. Step 3

    Place watercress in large serving bowl. With a slotted spoon, spoon beet mixture over watercress. Serve.

Celebrating 2000, Special Issue 2000

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