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Garlicky Creamy Beetroot Salad

Beetroot salad in a blue decorative bowl topped with fresh greens on a wooden table.

Growing up in a Ukrainian home we ate beets a lot more than people are used to here. We ate them in Borsch, Venieagrete Salad (made of beets, potatoes, pickles and onions) Shuba and this Creamy Beetroot Salad among other things. I like this salad for its simplicity, clean taste and just because of how easy it is to make. You will always find a couple cans of canned beets in my pantry that I buy just so I can make this salad – quick!

Lately I’ve been making this beet salad with plain olive oil and vinegar dressing, but traditionally it is made with mayo. In fact, the more mayo the better it tastes. But hey, we’re trying to keep it healthy around here haha!

 

Creamy Beetroot Salad

Yield: about 1 1/2 quart container


Ingredients:

  • medium-sized beets or canned beets (plain, not pickled)
  • vinegar
  • garlic powder or cloves fresh garlic, pressed
  • mayo OR olive oil
  • Salt & Pepper

How to Make Creamy Beetroot Salad:

Put thoroughly washed beets in a pot and cover with water by about 1-2 inches. If using pressure cooker, seal with a lid, bring to a boil and then cook for about 1 hour. If using regular pot, cook for about 2 hours or until beets can be pierced with a toothpick with little resistance.
Drain the water and let cool. As soon as beets are cold enough to handle peel off the skin.
If using canned beets, just drain and discard the water.

How to boil beets in a pot of water.

Grate the beets, add salt, pepper, garlic or garlic powder, vinegar and mayo. Stir. Taste and adjust the amount of seasoning and mayo/oil to your liking. Store covered in the refrigerator up to 3 days.

How to grate beets, add salt, garlic, vinegar, and mayo and stir.

Now enjoy!

Other Salads to try:

Creamy Beetroot Salad

5 from 1 vote

Recipe for a creamy beetroot salad made with roasted beets that are shredded and mixed with a creamy garlic dressing.

Author: Marina | Let the Baking Begin!
Course: Salad
Cuisine: American, Russian, Ukrainian
Keyword: beet salad
Calories: 208 kcal
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 1 1/2 quart container

Ingredients

  • 5 medium sized beets or 3-4 cans of canned beets plain, not pickled
  • 2-3 Tbsp vinegar
  • 2 tsp garlic powder or 2 cloves fresh garlic pressed
  • 2 + Tbsp mayo OR 2+ Tbsp olive oil
  • Salt & Pepper

Instructions

  1. Put thoroughly washed beets in a pot and cover with water by about 1-2 inches. If using pressure cooker, seal with a lid, bring to a boil and then cook for about 1 hour. If using regular pot, cook for about 2 hours or until beets can be pierced with a toothpick with little resistance.
  2. Drain the water and let cool. As soon as beets are cold enough to handle peel off the skin.
  3. If using canned beets, just drain and discard the water.
  4. Grate the beets, add salt, pepper, garlic or garlic powder, vinegar and mayo. Stir. Taste and adjust the amount of seasoning and mayo/oil to your liking. Store covered in the refrigerator up to 3 days.
Nutrition Facts
Creamy Beetroot Salad
Amount Per Serving
Calories 208 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 321mg14%
Potassium 1333mg38%
Carbohydrates 41g14%
Fiber 11g46%
Sugar 28g31%
Protein 7g14%
Vitamin A 135IU3%
Vitamin C 22mg27%
Calcium 76mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Top view of beetroot salad topped with fresh greens in a blue decorative bowl.

 

Make it into a meal by serving Creamy Beetroot Salad with cooked barley & Grill Pan Flat Iron Steak

OR Roasted Drumsticks made using this recipe (just don’t add the potatoes otherwise follow the rest of the recipe).

Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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Comments

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  • This salad is so delicious! One of my favorites! 🙂 Beets are so healthy too!

    · Reply
  • […] goes great with any grilled meat or fish. Roasted Bell Peppers, Aromatic Cured Salmon Recipe, and Garlicky Creamy Beetroot Salad are some other great sides you would […]

    · Reply
  • John

    Wow That looks delicious!

    Have you tried a a dark chocolate and beetroot cake?

    · Reply
  • Tanya

    Marina, Thank you for posting this version of the creamy beet salad. I’ve always done with Mayo., but my body doesn’t seem to like it anymore. So, I am really excited to make it with your recommended changes. Will let you know. Thank you again.

    · Reply
  • This is one of my favorite Ukrainian salads! Thanks for posting the recipe:)

    · Reply

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