Description
This Creamy Beetroot Salad is a vibrant and nutritious dish featuring tender, grated beets blended with a creamy dressing of mayo or olive oil, vinegar, and garlic. Perfectly seasoned with salt and pepper, this salad offers a delightful balance of earthy sweetness and tangy creaminess, chilled to refreshing perfection.
Ingredients
Scale
Beetroot
- 5 medium-sized beets (or 3-4 cans of plain canned beets, not pickled)
Dressing
- 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. Cover them with water and cook until tender—about 2 hours on the stovetop or 1 hour if using a pressure cooker. They are done when a toothpick can easily pierce through.
- Cool and peel: Drain the hot water and let the beets cool completely. Once cool, peel off the skins carefully using your fingers or a knife.
- Grate the beets: Using a fine grater, grate the peeled beets until they are finely shredded, which helps the salad absorb the flavors of the dressing.
- Combine the ingredients: In a mixing bowl, add the grated beets, salt, pepper, garlic powder or fresh pressed garlic, vinegar, and mayo or olive oil. Mix thoroughly to ensure the dressing coats every shred of beet. Taste and adjust the seasonings as desired.
- Chill and serve: Transfer the salad to the refrigerator and let it chill for at least 30 minutes before serving. This resting time enhances the flavors and gives a refreshing coolness to the dish.
Notes
- You can substitute mayo with olive oil for a lighter, vegan-friendly option.
- If using canned beets, skip the cooking step and proceed directly to draining, peeling (if necessary), and grating.
- The salad tastes best after chilling as the flavors meld well together.
- Add fresh herbs like dill or parsley for added freshness.
- Adjust garlic quantity based on your preference for a stronger or milder garlic flavor.
