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
Scale
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.
