Mom’s Creamy Beet Salad Recipe

This creamy beet salad is easy and quite tasty. I love a good beet; from my head down to my feet. They’re so healthy and used quite often in Russian and Ukrainian cooking; especially in borscht. Kids love that they’re sweet… I love that they’re sweet!

Mom planted some unique heirloom beets in her garden. Don’t panic if you can’t find the long ones in stores. They are normal beets really; they  just happen to look like giant sausages. 

Ingredients for Creamy Beet Salad:

4 medium/large beets (Any shape beets are ok).
1 small red onion (about 1/4 cup finely chopped)
3-4 Tbsp real mayo to taste
1/4 tsp Salt
1/2 tsp Sugar
1 Tbsp vinegar

How to Make Creamy Beet Salad:

1. Boil beets with skin on about 1 hour or until easily pierced with a fork. If a beet is older or really big, it may take longer. The smaller, younger beets may cook in 45 minutes. Let cool in cold water (or in the fridge overnight if you want to make the beets ahead). You can make them 2-3 days ahead and refrigerate until ready to use!


Anyway, once they are at room temp or cool enough to handle, peel off skin. Most of the time, it should come off easily when you rub the beet with your hands (use kitchen gloves to keep from staining your hands)

2. Use a mandolin to julienne your beets or torture yourself and try to cut the matchsticks by hand. Just be prepared for really gnarly looking red finger nails if you don’t have a mandolin. Wear kitchen gloves if you are fond of your manicure. Place your  sliced beets in a large bowl and top with 1/4 cup finely diced red onion.

3. Add in 1/4 tsp salt, 1/2 tsp sugar, 1 Tbsp vinegar, and 3-4 Tbsp real mayo to taste. Give it a good stir. You’re done!!


Did you notice the onions mysteriously disappeared from the picture above? It’s really not mysterious at all; you can add stuff into this salad in any order; just in case someone asks 😉

The chives were only for effect. You can add them if you want effect too; otherwise it looks a little boring being one color (but it sure doesn’t taste boring!).

Mom's Creamy Beet Salad

4.9 from 12 reviews
Prep time:
Cook time:
Total time:
Skill Level: Easy
Cost To Make: $5
Serving: 6-8


  • 4 medium/large beets (Any shape beets are ok).
  • 1 small red onion (about ¼ cup finely chopped)
  • 3-4 Tbsp real mayo to taste
  • ¼ tsp Salt
  • ½ tsp Sugar
  • 1 Tbsp vinegar


  1. Boil beets with skin on about 1 hr or until easily pierced with a fork. Larger/older beets may take longer. The smaller/younger ones may cook in 45 min. Let cool in cold water or at room temp. Once cool enough to handle, peel the beets skin by rubbing it with your hands. Use kitchen gloves to keep from staining your hands with beets.
  2. It's easiest to use a mandolin to cut beets into matchsticks or julienne slices. Again, use gloves if slicing by hand. Place your sliced beets in a large bowl and top with ¼ cup finely diced red onion.
  3. Add ¼ tsp salt, ½ tsp sugar, 1 Tbsp vinegar, and 3-4 Tbsp real mayo to taste. Stir everything together and that's it!
  4. Sprinkle with chives for a little pop of color.

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  • Sarah
    November 12, 2017

    Absolutely delicious!!! I don’t have a mandolin, so I used a box grater. Don’t have sugar, so I used honey. I had some roasted golden beets, and they worked well. This will be a recipe I make over and over again. Thank you for sharing it! Reply

    • Natasha's Kitchen
      November 13, 2017

      You’re welcome Sarah! I’m glad you enjoy the recipe so much! Thanks for sharing your fantastic review! Reply

  • ghahereh
    November 7, 2017

    thank you natasha Reply

    • Natasha's Kitchen
      November 7, 2017

      You’re welcome! 🙂 Reply

  • Saniya
    August 22, 2017

    Wow, this is another great salad recipe! We roasted our beers and added some garlic and walnuts. Delicious and beets are so good for you too! Thank you for this simple, yet delicious recipe! Reply

    • Natasha's Kitchen
      August 22, 2017

      You’re welcome Saniya! I’m glad to hear how much you enjoy the salad! Thanks for sharing wonderful review! Reply

  • Joanna
    June 20, 2017

    Is the mayo like Hellmans or Miracle whip? Reply

    • Natasha
      June 20, 2017

      Joanna, its like Hellmans. Reply

  • Tzivia
    February 20, 2016

    Also finally made this beet salad yay yo they come out really so very good roasted brings out the natural juices and sugars I added a splash of vinegar 2 cloves of garlic chopped a little mayo and some fresh parsley maybe next time I’ll try yannas by adding nuts @ yanna do u add nuts like walnuts or whatever u have on hand and do u toast them first almost finished with the salad my mom took quite a bit and she’s not a fan of beets lmao soooooo thank u again Natasha @ always Reply

    • Natasha
      February 21, 2016

      Tzivia, you are on the roll with the salads, lol 😁. I’m so glad you both liked it and you are welcome. Reply

      • Tzivia
        February 21, 2016

        Yup been trying to eat a lot healthier for quite sometime now I still go out to eat but a lot less and try to recreate dishes from the place where I came from this cool site is totally my guiding light Reply

    • Eska
      August 18, 2017

      Did you slice the beets when you roasted them? Thank you. Reply

  • Tzivia
    February 11, 2016

    Mmmm yummm that beet recipe looks really way good love beets never used @ a kid I aborhed and detested them lots it wasn’t until I turned 27 or 28 that I began a love affair lmao with this root veggie and now @ 38 love em can’t get enough shout out 2 ur mom however I was wondering if I can roast them on foil or is it better to cook and then drain just wondering bc of taste just another salad forshpice Yiddish word for condiment to add to my Shabbat ( Sabbath) or holiday repertoire bet this would be a big hit for Passover Reply

    • Natasha
      February 11, 2016

      I think they would work fine roasted. I love how roasted vegetables taste. Great idea! Reply

      • Tzivia
        February 11, 2016

        Oh k cool gr8 maybe next week I’ll try 4 Shabbat. Ditto me roasted veggies bring out the best of your palette and how for refrigeration is it 2 or 3 days till serving @ usual ur recipes blow me away by sight and taste I’m in food heaven here Reply

        • Natasha
          February 11, 2016

          I’m so glad you’re enjoying my recipes. Thank you 🙂 Reply

          • Tzivia
            February 13, 2016

            Ur welcome sweetheart my pleasure enjoy the rest of your weekend stay warm and dry cheers

  • Janna
    August 10, 2015

    My family makes with with just mayo, garlic, and adds chopped walnuts for that extra crunch 🙂 Reply

    • Natasha
      August 10, 2015

      Thank you for sharing your version Janna, I would love to give it a try :). Reply

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