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