Garlicky Creamy Beetroot Salad
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.
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.
Now enjoy!
Other Salads to try:
- Olivier Salad – A classic Russian potato salad.
- Beet and Feta Salad Recipe – Hearty salad with beets greens and feta.
- Spicy Korean Carrots – The best carrot salad!
Creamy Beetroot Salad
Recipe for a creamy beetroot salad made with roasted beets that are shredded and mixed with a creamy garlic dressing.
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
-
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.
-
Grate the beets, add salt, pepper, 2 garlic cloves or 2 tsp garlic powder, 2-3 Tbsp vinegar and 2 Tbsp mayo. Stir. Taste and adjust the amount of seasoning and mayo/oil to your liking. Store covered in the refrigerator up to 3 days.
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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
I made this recipe today and I’m absolutely loving it 🙂 I used garlic powder for convenience and light mayo, I overcooked the beetroot a bit so it was a bit wet but it makes a fantastic garlicky dip, thanks for the fab recipe 🙂
A dip sounds wonderful! Glad you liked the flavors 😀
the recipe was easy to prepare and the salad delicious….thank you……
Thank you!!! I was trying several of these recipes and yours has the perfect beet/garlic ratio 🙂 Delicious!!!
So good to hear! Thank you for trusting my recipe 😀
This salad is so delicious! One of my favorites! 🙂 Beets are so healthy too!
Thanks Peter!
Wow That looks delicious!
Have you tried a a dark chocolate and beetroot cake?
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.
This is one of my favorite Ukrainian salads! Thanks for posting the recipe:)