If you’re looking for a vibrant, flavorful salad that brings both comfort and a pop of color to your table, this Creamy Beetroot Salad Recipe is an absolute winner. Bursting with naturally sweet, tender beets perfectly balanced by a touch of garlic and tangy vinegar, all enveloped in a luscious creamy dressing, this salad feels like a warm hug in every bite. It’s simple yet luxurious, making it an ideal side dish or a refreshing standalone treat that will delight your taste buds and brighten up any meal.
Ingredients You’ll Need
Gathering the right ingredients for this Creamy Beetroot Salad Recipe is straightforward but essential. Each component plays a unique role: the beets provide earthy sweetness and beautiful color, while the vinegar adds a bright tang. Creaminess comes from mayo or olive oil, and the garlic imparts a lovely depth of flavor. A sprinkle of salt and pepper brings everything together perfectly.
- 5 medium-sized beets (or 3-4 cans of plain canned beets, not pickled): Fresh beets are ideal for a sweet, tender texture, while canned beets offer a quick alternative without sacrificing flavor.
- 2-3 tablespoons vinegar: Adds a necessary zing to balance the earthiness of the beets, enhancing the overall flavor.
- 2 teaspoons garlic powder (or 2 cloves fresh garlic, pressed): Garlic adds a savory punch that elevates the salad from simple to unforgettable.
- 2+ tablespoons mayo (or olive oil): Provides that creamy, luscious texture that coats each bite deliciously.
- Salt and pepper, to taste: Essential seasonings that highlight the freshness of the ingredients and round out the flavors.
How to Make Creamy Beetroot Salad Recipe
Step 1: Cook the Beets
Begin by washing your beets thoroughly to remove any dirt. Place them into a pot and cover with water. If you have a pressure cooker, cook the beets for about 1 hour to get them tender quickly. For regular stovetop cooking, simmer for approximately 2 hours until a toothpick pierces through easily, indicating they’re soft and ready for peeling.
Step 2: Cool and Peel
Drain the cooked beets and allow them to cool enough to handle comfortably. Once cooled, the skin should slip right off with your fingers or a small knife—no peeling hassle here! This step is important to unlock the smooth, tender flesh underneath.
Step 3: Grate the Beets
Using a fine grater, grate the peeled beets into a bowl. This fine texture helps the salad absorb the dressing beautifully and allows each bite to be evenly flavorful.
Step 4: Combine the Ingredients
In your mixing bowl, combine the grated beets with salt, pepper, garlic powder or fresh pressed garlic, vinegar, and your choice of mayo or olive oil. Stir everything thoroughly to ensure every shred of beet is coated and flavored. Don’t forget to taste and adjust seasoning—this step personalizes the salad to your palate.
Step 5: Chill and Serve
Refrigerate the salad for at least 30 minutes before serving. This resting time lets the flavors meld together, creating that signature creaminess and tang you’ll love from this Creamy Beetroot Salad Recipe.
How to Serve Creamy Beetroot Salad Recipe
Garnishes
Add a sprinkle of fresh herbs like chopped parsley or dill to brighten the look and add a subtle fresh note. Toasted nuts or seeds, such as walnuts or pumpkin seeds, can introduce a delightful crunch that contrasts with the creamy texture.
Side Dishes
This salad pairs wonderfully with grilled meats, roasted chicken, or even alongside a vegetarian grain bowl. Its bright flavors complement savory mains and add an inviting splash of color to your plate.
Creative Ways to Present
Try serving this salad in individual glass cups or layers over a bed of mixed greens for an impressive but effortless presentation. You can also turn it into a vibrant sandwich spread, sandwiching it between fresh bread or toast for a quick, flavorful lunch.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and keep them in the refrigerator. The salad will stay fresh and delicious for up to 3 days, allowing the flavors to deepen even more over time.
Freezing
Due to the creamy dressing and texture of the beets, freezing this salad isn’t recommended as it can affect the consistency and freshness negatively. It’s best enjoyed fresh or refrigerated only.
Reheating
Since this is a cold salad designed to be served chilled, reheating is not necessary. Simply take it out of the fridge and let it sit a few minutes at room temperature if it feels too cold to your taste.
FAQs
Can I use canned beets instead of fresh ones?
Absolutely! Using canned plain beets can save you time while still delivering great flavor. Just make sure they are not pickled, as that would alter the salad’s taste.
What can I substitute for mayo in the dressing?
If you prefer a lighter or vegan option, olive oil works beautifully and adds a smooth richness without overpowering the beets’ natural sweetness.
Is this salad suitable for meal prep?
Yes, it’s perfect for meal prepping. The Creamy Beetroot Salad Recipe keeps well in the fridge and actually tastes even better after a day or two as the flavors meld.
Can I add other vegetables to this salad?
Definitely! Finely diced onions, shredded carrots, or even apple pieces can add interesting textures and flavors, giving the salad a fresh twist each time.
How long does it take to cook fresh beets?
Cooking time depends on your method: about 1 hour in a pressure cooker or roughly 2 hours simmering in a pot until tender enough to pierce with a toothpick.
Final Thoughts
This Creamy Beetroot Salad Recipe is a true delight to make and eat. It’s vibrant, comforting, and impressively simple, making it a go-to dish to brighten everyday meals or special gatherings. Give it a try and watch it quickly become one of your favorite salads to share with friends and family!
Print
Creamy Beetroot Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Description
This creamy beetroot salad is a vibrant and healthy dish featuring tender grated beets combined with a tangy mix of vinegar, garlic, and a creamy mayo or olive oil dressing. It’s easy to prepare and perfect as a side or light snack, delivering a refreshing balance of flavors and textures.
Ingredients
Beetroot
- 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, to taste
- Pepper, to taste
Instructions
- Cook the beets: Wash the beets thoroughly and place them in a pot, covering completely with water. If you have a pressure cooker, cook the beets for 1 hour until tender. Otherwise, use a regular pot and simmer for about 2 hours until the beets can be easily pierced with a toothpick.
- 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 fresh garlic for a more pungent flavor or garlic powder for convenience.
- Adjust the amount of vinegar and mayo or olive oil to your preferred creaminess and tanginess.
- The salad keeps well in the refrigerator for up to 3 days.
- For a vegan dish, substitute mayonnaise with olive oil or a vegan mayo alternative.
- Pressure cooking reduces cook time significantly compared to regular boiling.
