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!!

creamy-beet-salad

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

4.93 from 13 votes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5
Servings: 6 -8

Ingredients

  • 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

Instructions

  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 1/4 cup finely diced red onion.
  3. Add 1/4 tsp salt, 1/2 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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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Step
    August 11, 2018

    I grew up in Hawaii so beets were very foreign to me. Beets = yuck! But I ended up moving to a CIS country so they’re everywhere I look… and I actually ended up enjoying them quite a fair bit!

    My husband keeps on nagging me to make beet salad and I remembered I browsed through this recipe a few years back so I decided to finally give it a go.

    YUMMM!!!

    I can definitely say that this was much more tasty than the one we had at the restaurant just yesterday! This is a keeper for sure, and I think I’ll add in some walnuts as well next time!

    Спасибо ))) Reply

    • Natashas Kitchen
      August 11, 2018

      I’m so happy you discovered this recipe! Thank you for the wonderful review Step! Reply

  • 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
      natashaskitchen
      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
      natashaskitchen
      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

      Hi,
      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
      natashaskitchen
      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
          natashaskitchen
          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
      natashaskitchen
      August 10, 2015

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

  • kathryn
    June 11, 2015

    wow this is amazing and so tasty I didnt use as much vinigar as you said but it was still sharp I also added an apple instead of sugar am I bad for messing with your recipe Reply

    • Natasha
      natashaskitchen
      June 11, 2015

      I’m like you! I love to tweak recipes to suit my own taste. I love your idea of using apple. Thanks for the tip! 🙂 Reply

  • olga
    November 8, 2014

    your welcome. i have 45 necies & nephews & 2 great necies.for a 26 yr.old to have 45 of them & be a mom of 1 so far, but GOD IS REALY blessing our home & my hole family. God bless you. Reply

    • Natasha
      natashaskitchen
      November 8, 2014

      Wow that is incredible! You have a giant family!! Ours is growing too. I have 4 sisters and 7 nieces and nephews with 1 nephew and 1 unknown(boy or girl) on the way! I have one son also and there’s another one on the way 🙂 I bet your holiday parties are insane and really fun with all the kids! God is so good 🙂 Reply

  • olga
    November 4, 2014

    I finely decited to make ur way, it was good everyone liked it but i added little more salt. By the way i new right away that u will have a girl. trust me time will fly & she will help u @ the kitchen. you mentioned about baby names right? here are some: Abby, becky, Deanna, lea, Melana, sophia, sarah, jesica, ella, daneila, Angelica, ruth, Julia, irina, emanuella ect…. hope u liked some of the names. Yah u r almost there & u will see your sweet little girl. God Bless you & your family. (: Reply

    • Natasha
      natashaskitchen
      November 4, 2014

      Awww tanks so much Olga :). I love your list of names! I keep a little list of girl names and I’m pretty sure I”ll be adding to it now (a couple of them were already on there!) 🙂 Thanks so much and be blessed! Reply

  • Lorelie
    October 12, 2014

    This recipe is soooo good!!! Made it last week for a family party and today again for Thanksgiving! I put a bunch of fresh dill on top. It really made the dish!! Thank you!! Reply

    • Natasha
      natashaskitchen
      October 12, 2014

      Mmm a bunch of fresh dill. Why didn’t I think of that? Mmmm. 🙂 Reply

  • Maria
    October 7, 2014

    I have very similar recipe from my room mate back in 1995.. Now we use food processor to grate the beets, add chopped pickles, mashed garlic and chopped walnuts (or pecans), salt, pepper and about a tsp of musturd for extra taste. Try this 🙂 Reply

    • Natasha
      natashaskitchen
      October 7, 2014

      That does sound like a good salad and easy with the food processor! I use my tools whenever I can to save myself some work 🙂 Thanks so much for sharing! Reply

  • Heidi
    August 9, 2014

    Simple but really excellent. The proportions are perfect. I really like the beets in julienne. Thank you. Reply

    • Natasha
      natashaskitchen
      August 9, 2014

      I’m so glad you liked it! Thanks for a great review! Reply

  • Shauna HALL
    June 8, 2014

    I try the beets and mayo.salad and it was great Reply

    • Natasha
      natashaskitchen
      June 8, 2014

      I’m so happy you liked it 🙂 Reply

  • Natalie
    November 18, 2013

    My family makes this salad with garlic instead of onions and we add green apples:) Yummy! Reply

  • Natasha
    September 25, 2013

    Do canned whole beets work for this salad too? Reply

    • Natasha
      natashaskitchen
      September 25, 2013

      Theoretically yes they would but the flavor won’t be the same as freshly cooked, in-season, sweet beets. Reply

  • Christopher
    September 5, 2013

    Great blog, just found it, thank you!

    How much garlic should I add if I choose to use it?

    I am not rating this recipe because I am in the process of making it.

    The salmon recipe was great! Reply

    • Natasha
      natashaskitchen
      September 5, 2013

      I’m glad you enjoyed the salmon recipe. You can use 1 to 2 cloves. Add it to taste. Start with one and add more if you like. Reply

  • Kelly
    August 26, 2013

    If you want to cook your beets fast, you can do them in the microwave. Just put them in a glass bowl with a cover, and add about 2 inches of water. Microwave them for 10 minutes, then turn them over in the bowl; then do 10 minutes more.

    That’s enough for them to be cooked to perfection in my microwave, you may need to adjust the time depending on yours and the size of your beets. All I know is it’s MUCH faster than cooking them on the stove top! Reply

    • Natasha
      natashaskitchen
      August 26, 2013

      Thank you so much for sharing! Wow that’s quick!! And it cooks them evenly I’m assuming? Reply

  • Lesia
    August 16, 2013

    Natasha, do you know of a recipe that uses shredded beets, bell peppers and pine nuts, with oil and vinegar? Reply

    • Natasha
      natashaskitchen
      August 17, 2013

      I don’t but that sure sounds good! Reply

  • Alina
    June 10, 2013

    This salad is also quite good with mushrooms. Reply

    • Natasha
      natashaskitchen
      June 10, 2013

      Oooh I haven’t tried it with mushrooms. Cooked mushrooms right? Just want to be sure 🙂 Reply

  • Tallya
    June 3, 2013

    Totally happens to everyone and I wouldn’t have pointed it out, but I thought you might like to know you’re making people smile 🙂 Btw this recipe is now on my next week’s menu, thanks hun Reply

  • Tallya
    June 2, 2013

    heehee your recipe says to use hands to keep from staining your hands 🙂 Reply

    • Natasha
      natashaskitchen
      June 2, 2013

      Ooops, now I feel sheepish! I’ve fixed the blunder. Thanks 😉 Reply

  • Tatiana
    January 5, 2013

    I make my beetroot salad with garlic, walnuts and prunes.. That’s how my family in Ukraine always made it… 🙂 Reply

    • Natasha
      natashaskitchen
      January 5, 2013

      I should try that next time. Thanks for the tip Tatiana. 🙂 Reply

  • December 28, 2012

    This is the way I make beetroot salad as well, sans the onion. A great and quick standby! Reply

    • Natasha
      natashaskitchen
      December 28, 2012

      Sure makes more fun to eat your beets 🙂 Reply

  • sernatels
    November 27, 2012

    Thank you for this recipe! I love beets! will be trying this soon. Reply

    • Natasha
      natashaskitchen
      November 27, 2012

      You’re welcome 🙂 Reply

  • Kelly
    November 27, 2012

    I’m super lazy — can I use canned beets or is that sacrilege? Reply

    • Natasha
      natashaskitchen
      November 27, 2012

      I don’t think it would be nearly as good and canned beats just don’t seem quite as sweet, but if you try it, let me know how it goes. Reply

      • Alla
        November 27, 2012

        I have done it with canned beets before, and although the flavor is obviously not as fresh/rich the salad still came out great. I also add walnuts/garlic like some …. 🙂 Reply

        • Natasha
          natashaskitchen
          November 27, 2012

          Thanks Alla!! 😉 Reply

      • Kelly
        November 28, 2012

        I made this last night with the canned beets. I used both garlic and onion and it was delish! It was creamy and zesty, but you were right — not very sweet. One day when I’m not lazy I’ll have to try with fresh beets and compare. Reply

  • Valerie
    November 27, 2012

    I am SO glad I found you blog. I was looking for a kvas recipe, which I will try very soon, as well as your shuba recipe without the herring (my family doesn’t like herring as much as I do, so it’s an excellent compromise).

    This beet salad looks fantastic and really easy to make. I might try it this week-end as well, I got some beets to cook 😉 Reply

    • Natasha
      natashaskitchen
      November 27, 2012

      Welcome to the blog! Yes; this way you can all enjoy Shuba 😉 Reply

  • Anna
    November 27, 2012

    I too share your love of beets. However, I learned that they’re better roasted rather than cooked. I roast mine in the oven wrapped in foil. They’re sweet flavor comes out better that way. And clean up is faster too. Reply

    • Natasha
      natashaskitchen
      November 27, 2012

      I forgot all about roasting! How long do you roast them for in foil? Reply

      • November 28, 2012

        I also like them roasted better when it comes to salads. I roast mine at 350F for 2 hours. They are not as “watery” and have a more pungent flavor. Reply

        • November 28, 2012

          Oh and we make this salad with prunes, walnuts and garlic 🙂 Reply

          • Natasha
            natashaskitchen
            November 28, 2012

            I would like to try your version, thank you for sharing 🙂

      • Anna
        November 28, 2012

        Roasting time depends on the size and the age of beets. Younger, smaller ones take about 30-45 mins. to roast, larger ones take about and hour. If a knife pierces a roasting beet easily – its done. I also substitute natural yogurt for mayo in beet salads to cut down the calories and anything else unnatural that may be in mayo. Just a tip for those watching their weight. Thanks again, Natasha for such a wonderful blog. You’re recipes and tips make planning my family meals so much easier. God Bless! Reply

        • Natasha
          natashaskitchen
          November 28, 2012

          Thank you Anna for sharing that 🙂 Reply

          • Olga Nix
            November 13, 2013

            I’m not sure if i’d like to use my oven for so long just to roast beets…
            I think steaming is the way to go – that will keep them from becoming watery and you can cut them up into smaller peaces for a faster cooking time.

          • Natasha
            natashaskitchen
            November 13, 2013

            You can definitely try steaming them. A cooked beet is a cooked beet 🙂

  • November 26, 2012

    Looks delish!! I add walnuts and garlic to mine. Will have try this one.
    thanks 🙂 Reply

    • Natasha
      natashaskitchen
      November 26, 2012

      Ooh walnuts too? Hmmm 🙂 Thanks for the tip! Reply

      • Olga Nix
        November 13, 2013

        Try walnuts and raisins!
        Speaking of garlic: some people (my BF) tend to think that eating raw garlic is faux pas. I’m from Russia and my family put fresh raw garlic in pretty much anything! I made “Korean carrot” salad the other day for a party and of course added plenty of it and it was not a big hit with most Americans (booo!). More for me! 😉 Reply

        • Natasha
          natashaskitchen
          November 13, 2013

          Ha ha. more for me. lol I love it! Reply

  • November 26, 2012

    Oh, this is my favorite, Natasha!!!!
    I only add garlic and parsley to it. Reply

    • Natasha
      natashaskitchen
      November 26, 2012

      Oh those sound like a nice add-in’s. Thank you Iryna! Reply

  • Liliya
    November 26, 2012

    I do mine with garlic instead of onion and always get compliments, will try with onion next time. thanks Natasha Reply

    • Natasha
      natashaskitchen
      November 26, 2012

      You’re the second person to say garlic; I’ll have to add that in next time!. 🙂 Reply

  • November 26, 2012

    I love beets!!! They are sooooooo good in the salads:) I haven’t tried your version yet. Usually I make it with garlic and mayonnaise. Reply

    • Natasha
      natashaskitchen
      November 26, 2012

      Ok, that’s three people for garlic; sounds like a consensus! 😉 Reply

      • Vika
        November 27, 2012

        Yep, learned it from my mother in law and we also use garlic, as well as mozzarella cheese. We grate it on da small grater size (not the star). So Good! Reply

        • Natasha
          natashaskitchen
          November 27, 2012

          Mmm I think I’d mix mozarella into my ice cream (ok, not that extreme), but I love mozarella. Thanks for the tip! Reply

        • Some Russkie
          January 19, 2014

          Vika,

          Garlic and mozarella!!! I love you, girl. I’ve had that salad before and it’s lovely. Reply

          • Natasha
            natashaskitchen
            January 19, 2014

            I’m glad you like it :).

    • Julz
      November 19, 2013

      I love beets!! We also cut pickles in similar strips and add garlic instead of the mayo. It gives it a kick. Reply

      • Natasha
        natashaskitchen
        November 19, 2013

        Oooh yum! I imagine that would taste great! Reply

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