Description

This creamy beetroot salad is a delicious and vibrant dish featuring tender cooked beets combined with garlic, vinegar, and a creamy mayo or olive oil dressing. It’s an easy-to-make, nutritious salad that can be served chilled, perfect as a side or light meal.

Ingredients

Beets

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 mayonnaise (or olive oil)
Salt and pepper, to taste

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Instructions

Cook the beets: Wash the beets thoroughly and place them in a pot filled with water until they are fully submerged. If using a pressure cooker, cook the beets for about 1 hour. If using a regular pot, simmer the beets for approximately 2 hours until they are tender enough to be pierced easily with a toothpick.
Cool and peel: Drain the hot water and allow the beets to cool to a safe handling temperature. Once cooled, peel off the skins using your hands or a knife; the skin should come off easily.
Grate the beets: Using a box grater or food processor, finely grate the peeled beets into a mixing bowl for a uniform texture.
Combine the ingredients: Add salt, pepper, garlic powder or fresh pressed garlic, vinegar, and mayonnaise or olive oil to the grated beets. Mix thoroughly and taste, adjusting seasoning as needed to balance the flavors.
Chill and serve: Transfer the salad to the refrigerator and chill for at least 30 minutes to allow the flavors to meld before serving cold.

Notes

You can substitute canned plain beets if fresh beets are unavailable, ensuring they are not pickled to maintain the intended flavor.
For a lighter variation, use olive oil instead of mayonnaise.
Adjust garlic quantity based on preference for freshness or intensity.
Make ahead: This salad can be prepared a day in advance and kept refrigerated for up to 2 days.