Creamy Beetroot Salad Recipe
A refreshing and creamy beetroot salad featuring tender grated beets combined with a tangy garlic-vinegar dressing and creamy mayonnaise or olive oil, perfect as a chilled side dish.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Ingredients
Beetroot
- 5 medium-sized beets
Dressing
- 3 tablespoons vinegar
- 2 teaspoons garlic powder or 2 cloves fresh garlic, pressed
- 2 tablespoons mayonnaise or olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the beets: Wash the beets thoroughly and place them in a pot, covering completely with water. Simmer the beets for 2 hours until they can be easily pierced with a toothpick. Alternatively, use a pressure cooker to cook the beets for 1 hour until tender.
- Cool and peel: Drain the cooking water and allow the beets to cool down completely before peeling off their skins carefully by hand or with a knife.
- Grate the beets: Once peeled, finely grate the beets to create a uniform texture for the salad.
- Combine the ingredients: In a mixing bowl, combine the grated beets with salt, pepper, garlic powder or pressed fresh garlic, vinegar, and your choice of mayonnaise or olive oil. Stir thoroughly to blend all flavors. Taste and adjust seasoning if necessary.
- Chill and serve: Refrigerate the salad for at least 30 minutes to let the flavors meld and serve chilled for best taste and texture.
Notes
- Use canned plain beets if fresh beets are unavailable; rinse and drain before using.
- Adjust the amount of mayonnaise or olive oil depending on desired creaminess and dietary preferences.
- Fresh garlic will provide a stronger flavor compared to garlic powder.
- This salad can be stored in the refrigerator for up to 3 days in an airtight container.
- Adding a pinch of sugar can balance the acidity if desired.
Find it online: https://hotsavors.com/creamy-beetroot-salad-recipe/
