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
Scale
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.
