Description
This creamy beetroot salad combines tender cooked beets with a tangy vinegar and garlic dressing, enriched with creamy mayo or olive oil. It’s a vibrant, flavorful side dish perfect for a nutritious addition to any meal.
Ingredients
Scale
Beets
- 5 medium-sized beets (or 3-4 cans of plain canned beets, not pickled)
Dressing & Seasoning
- 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 thoroughly and place them in a pot, covering with water. Cook for about 2 hours on the stovetop until tender and easily pierced with a toothpick. Alternatively, if using a pressure cooker, cook for 1 hour to achieve the same tenderness.
- Cool and peel: Drain the water and allow the beets to cool sufficiently before peeling off their skins to prep for shredding.
- Grate the beets: Finely grate the peeled beets using a grater to create a uniform texture for the salad.
- Combine the ingredients: In a large bowl, mix the grated beets with garlic powder or fresh pressed garlic, vinegar, and mayo or olive oil. Season with salt and pepper to taste. Stir well to blend all flavors evenly.
- Chill and serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld before serving chilled.
Notes
- Using fresh beets requires longer cooking; canned beets can be used to save time.
- Adjust garlic and vinegar quantities to personal preference for zest and tang.
- The salad tastes best when allowed to chill so flavors develop fully.
- For a lighter version, olive oil can be substituted for mayo.
- Ensure beets are tender prior to grating for optimal salad texture.
