Creamy Beetroot Salad | SaraTasty

Creamy Beetroot Salad

Why You’ll Love This Recipe

  • Simple and nutritious: With beets as the star, this salad is packed with vitamins and fiber.

  • Creamy texture: The addition of mayo or olive oil gives the salad a rich and smooth consistency.

  • Customizable: Use mayo or olive oil based on your preference, and adjust seasonings to taste.

  • Quick prep: Once the beets are cooked, it takes just a few minutes to mix everything together.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 5 medium-sized beets (or 3-4 cans of canned beets, plain, not pickled)

  • 2-3 tablespoons vinegar

  • 2 teaspoons garlic powder (or 2 cloves fresh garlic, pressed)

  • 2+ tablespoons mayo (or olive oil)

  • Salt and pepper, to taste

Directions

  1. Cook the beets: Wash and place the beets in a pot, covering them with water. If using a pressure cooker, cook for 1 hour. If using a regular pot, cook for about 2 hours until the beets are tender enough to be pierced with a toothpick.

  2. Cool and peel: Drain the water, let the beets cool, then peel the skin off.

  3. Grate the beets: Once the beets are peeled, grate them finely.

  4. Combine the ingredients: In a bowl, mix the grated beets with salt, pepper, garlic, vinegar, and mayo or olive oil. Stir well, then taste and adjust seasonings as needed.

  5. Chill and serve: Let the salad chill in the fridge for at least 30 minutes before serving.

Servings and Timing

  • Servings: 4

  • Prep Time: 10 minutes

  • Cook Time: 2 hours

  • Total Time: 2 hours 10 minutes

Variations

  • Herb options: Add fresh dill or parsley for extra flavor.

  • Dressing swap: Use Greek yogurt instead of mayo for a lighter version.

  • Additional veggies: Add carrots or onions for more texture and flavor.

Storage/Reheating

  • Store: Keep covered in the refrigerator for up to 3 days.

  • No reheating: This salad is best served chilled and does not require reheating.

FAQs

Can I use canned beets for this salad?

Yes, canned beets are an excellent shortcut and can save time, just make sure they’re plain, not pickled.

How do I cook the beets if I don’t have a pressure cooker?

You can boil them in a regular pot for 2 hours or until they’re tender enough to pierce with a toothpick.

How long will this salad last in the fridge?

This salad stays fresh for up to 3 days in the refrigerator.

Can I use olive oil instead of mayo?

Yes, olive oil gives the salad a lighter taste, while mayo makes it richer and creamier.

Is this salad vegan?

Yes, if you use olive oil and skip the mayo or use a vegan mayo alternative.

Conclusion

This Creamy Beetroot Salad is a healthy, colorful, and flavorful dish that’s perfect for any occasion. With its creamy texture and tangy notes from vinegar and garlic, it pairs beautifully with a variety of meals. Whether you serve it as a side or as part of a larger spread, it’s sure to be a hit!

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Creamy Beetroot Salad

Creamy Beetroot Salad


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  • Author: Chef Sara
  • Total Time: 2 hours 10 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This Creamy Beetroot Salad is a vibrant, nutritious side dish made with tender beets, garlic, and a creamy base of mayo or olive oil. Packed with vitamins and fiber, this salad is quick to prepare and customizable to your taste. Perfect for adding color and flavor to any meal, it’s a beloved dish in Slavic cuisine.


Ingredients

5 medium-sized beets (or 3-4 cans of plain canned beets, not pickled)

2-3 tablespoons vinegar

2 teaspoons garlic powder (or 2 cloves fresh garlic, pressed)

2+ tablespoons mayo (or olive oil)

Salt and pepper, to taste


Instructions

  • Cook the beets: Wash the beets and place them in a pot, covering them with water. If using a pressure cooker, cook for 1 hour. If using a regular pot, cook for about 2 hours until the beets are tender enough to be pierced with a toothpick.

  • Cool and peel: Drain the water, let the beets cool, then peel off the skin.

  • Grate the beets: Once the beets are peeled, grate them finely.

  • Combine the ingredients: In a bowl, mix the grated beets with salt, pepper, garlic, vinegar, and mayo or olive oil. Stir well, then taste and adjust seasonings as needed.

  • Chill and serve: Let the salad chill in the fridge for at least 30 minutes before serving.

Notes

Herb options: Add fresh dill or parsley for extra flavor.

Dressing swap: Use Greek yogurt instead of mayo for a lighter version.

Additional veggies: Add grated carrots or onions for more texture and flavor.

  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Category: Salad, Side Dish
  • Method: Boiling, Mixing
  • Cuisine: Slavic, Eastern European

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