If you’re looking for a vibrant and delicious dish that’s both nutritious and incredibly satisfying, this Creamy Beetroot Salad Recipe is an absolute must-try. The vivid deep reds of the beets paired with the smooth, tangy creaminess of the dressing make every bite a delightful experience. It’s simple to prepare, yet feels special enough to serve at any gathering or as a colorful side to your everyday meals. Plus, the earthy sweetness of fresh beets combined with a creamy, garlicky dressing will quickly become a favorite in your recipe collection.
Ingredients You’ll Need
The beauty of this salad lies in its simplicity—the few ingredients combine effortlessly to create a balance of vibrant color, texture, and flavor. Each component has a role, from the naturally sweet beets to the tangy zip of vinegar and the mellow creaminess of mayo or olive oil.
- Beets: The foundation of the salad, providing earthy sweetness and that stunning magenta hue.
- Vinegar: Adds a bright tang that cuts through the creaminess, keeping the salad lively and fresh.
- Garlic powder or fresh garlic: Offers a savory punch that deepens the overall flavor.
- Mayo or olive oil: Creates the luscious, creamy texture that makes this salad so irresistible.
- Salt and pepper: Essential seasonings to enhance all the natural flavors in the dish.
How to Make Creamy Beetroot Salad Recipe
Step 1: Cook the Beets
Start by thoroughly washing your beets to remove any dirt. Place them in a pot and cover with water. If you’re using a pressure cooker, cook the beets for about an hour. For a traditional pot, a simmer of roughly two hours will do to get them perfectly tender—soft enough for a toothpick to pierce through easily. Cooking the beets just right is key to unlocking their natural sweetness and soft texture.
Step 2: Cool and Peel
Once the beets are cooked, drain the hot water and allow them to cool until they’re comfortable to handle. Peel off the skin carefully—it should come off easily once the beets are cooked. Don’t worry about getting it perfect; a little unevenness won’t spoil the taste and adds rustic charm!
Step 3: Grate the Beets
Grate the peeled beets finely using a box grater or food processor. This fine texture helps the salad soak up the dressing beautifully and makes for a wonderfully smooth bite that blends the earthy beet flavors with the creamy dressing.
Step 4: Combine the Ingredients
Place the grated beets in a mixing bowl. Add salt, pepper, garlic (powder or fresh), vinegar, and your choice of mayo or olive oil. Stir everything together thoroughly so each shred of beet is coated in the creamy dressing. Taste and adjust the seasoning—this step lets you personalize the salad to your ideal balance of tang, creaminess, and savoriness.
Step 5: Chill and Serve
For the best flavor, cover the bowl and chill the salad in the refrigerator for at least 30 minutes before serving. This resting time allows all those flavors to harmonize and just makes the entire dish feel fresher and more vibrant.
How to Serve Creamy Beetroot Salad Recipe
Garnishes
Add a handful of fresh herbs like parsley or dill on top for a burst of green and an extra layer of freshness. A few crushed walnuts or toasted pine nuts sprinkled on the salad can bring a lovely crunch that contrasts with the soft beets.
Side Dishes
This salad pairs wonderfully with grilled meats, roasted chicken, or even as a companion to a hearty sandwich. It’s also an excellent side to a light grain bowl or as part of a vibrant brunch spread.
Creative Ways to Present
Try serving the salad in individual glass jars for a charming presentation or use it as a filling for whole wheat wraps to turn it into a portable, flavorful lunch. You can even dollop it on top of warm potatoes or spread it on crusty bread for a quick snack that’s as pretty as it is tasty.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Creamy Beetroot Salad Recipe in an airtight container in the refrigerator. It holds well for up to 3 days, during which the flavors actually deepen and become more harmonious, making it even better the next day.
Freezing
Because of the creamy mayo or olive oil base, freezing is not recommended as the texture can separate and become watery upon thawing. It’s best to enjoy this salad fresh or within a few days of preparation.
Reheating
This salad is best served cold or at room temperature. If you prefer it slightly warmer, allow it to sit out for a bit, but avoid microwaving to maintain its creamy texture and vibrant appearance.
FAQs
Can I use canned beets instead of fresh beets?
Absolutely! Using canned plain beets can save time and still yield delicious results. Just be sure to drain and pat them dry before grating and mixing to avoid excess moisture in the salad.
What if I don’t like mayonnaise?
You can substitute mayo with olive oil for a lighter version, or try Greek yogurt if you’re looking for a tangy twist—just be mindful that yogurt adds a different texture and slight tartness.
How do I make this salad vegan?
Simply replace the mayo with a vegan mayonnaise or extra virgin olive oil. Both options keep the creamy texture intact without using any animal products.
Is it okay to use fresh garlic instead of garlic powder?
Yes! Pressed fresh garlic will give a more pronounced, robust flavor, so you might want to start with less and adjust to taste.
Can I prepare this salad in advance for a party?
Definitely. Making it a few hours ahead or even the night before allows the flavors to meld beautifully, making your Creamy Beetroot Salad Recipe taste even more vibrant at serving time.
Final Thoughts
This Creamy Beetroot Salad Recipe is one of those gems that’s simple enough for a weekday meal yet elegant enough for guests. Its bright colors, velvety texture, and perfectly balanced flavors make it a crowd-pleaser every time. I promise once you try it, it’ll become one of your go-to salads, bringing both comfort and freshness to your table. Give it a whirl and watch it disappear!
Print
Creamy Beetroot Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Beetroot Salad features tender, grated beets combined with vinegar, garlic, and a creamy dressing made from mayo or olive oil. The salad is chilled before serving, providing a refreshing and tangy side dish perfect for any meal.
Ingredients
Beets
- 5 medium-sized beets (or 3–4 cans of plain canned beets, not pickled)
Dressing & Seasonings
- 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 them completely with water. If using a pressure cooker, cook for 1 hour. If using a regular pot, simmer for about 2 hours until the beets are tender enough to be pierced with a toothpick.
- Cool and peel: Drain the cooking water and let the beets cool down sufficiently to handle. Once cool, peel off the beet skin using your hands or a knife.
- Grate the beets: Finely grate the peeled beets using a grater to get a nice texture for the salad.
- Combine the ingredients: In a mixing bowl, combine the grated beets with salt, pepper, garlic powder or pressed fresh garlic, vinegar, and mayo or olive oil. Stir thoroughly to blend the flavors. Taste and adjust the seasoning as needed.
- Chill and serve: Transfer the salad to the refrigerator and chill it for at least 30 minutes before serving to deepen the flavors and serve refreshing.
Notes
- Using canned beets can reduce the cooking time significantly, but ensure they are plain and not pickled.
- You can substitute mayo with olive oil for a lighter, dairy-free option.
- Adjust the amount of garlic and vinegar to your taste preference for a more pungent or milder flavor.
- Chilling the salad is essential to allow the flavors to meld and enhances the taste.
- This salad pairs well with grilled meats or as a refreshing side for summer meals.
