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
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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.
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Cool and peel: Drain the water, let the beets cool, then peel off the skin.
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Grate the beets: Once the beets are peeled, grate them finely.
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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.
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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
