Creamy Beetroot Salad Recipe
A creamy and flavorful beetroot salad featuring tender beets combined with a tangy garlic-vinegar dressing, perfect as a refreshing side dish or light appetizer.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: International
Ingredients
Beetroot
- 5 medium-sized beets
Dressing
- 3 tablespoons vinegar
- 2 teaspoons garlic powder (or 2 cloves fresh garlic, pressed)
- 3 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 for about 2 hours until the beets can be easily pierced with a toothpick, or pressure cook 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
- For quicker cooking, use a pressure cooker if available.
- You can substitute mayonnaise with olive oil for a lighter, vegan option.
- Adjust garlic amount based on your preference for pungency.
- Refrigerating the salad enhances the flavors and texture.
- Pickled beets should not be used as they will alter the dish's flavor.
Find it online: https://sweetworldcooks.com/creamy-beetroot-salad-recipe/
