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!