Description
This Creamy Beetroot Salad is a vibrant and flavorful side dish featuring tender beets combined with a tangy blend of vinegar, garlic, and creamy mayo or olive oil. Perfectly seasoned and served chilled, it offers a refreshing and nutritious complement to any meal.
Ingredients
Scale
Beets
- 5 medium-sized beets (or 3-4 cans of plain canned beets, not pickled)
Salad Dressing and Seasonings
- 2-3 tablespoons vinegar
- 2 teaspoons garlic powder (or 2 cloves fresh garlic, pressed)
- 2+ tablespoons mayo (or olive oil)
- Salt and pepper, to taste
Instructions
- Cook the beets: Wash the beets thoroughly and place them in a pot. Cover them completely with water. If using a pressure cooker, cook for about 1 hour until tender. If using a regular pot, simmer the beets for about 2 hours or until a toothpick pierces them easily.
- Cool and peel: Drain the hot water and allow the beets to cool down enough to handle. Once cooled, peel the skin off the beets carefully.
- Grate the beets: Grate the peeled beets finely using a grater to create small pieces for the salad.
- Combine the ingredients: In a mixing bowl, add the grated beets, salt, pepper, garlic powder or fresh garlic, vinegar, and mayonnaise or olive oil. Stir the mixture thoroughly to evenly distribute the flavors. Taste and adjust seasonings if necessary.
- Chill and serve: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes to let the flavors meld. Serve cold as a refreshing side dish.
Notes
- Beets can be cooked using a pressure cooker to reduce cooking time to about 1 hour, compared to 2 hours if boiled traditionally.
- Using canned beets is a convenient alternative and saves cooking time, but ensure they are plain and not pickled for best results.
- You can substitute mayonnaise with olive oil for a lighter, dairy-free option.
- Adjust the amount of vinegar and garlic to suit your taste preferences.
- Salad tastes best when allowed to chill for at least 30 minutes to enhance flavors.
