A close up of Mom\'s creamy beet salad on a green plate garnished with chives

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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. You can make Instant Pot Beets or 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)

Four large, cooked beets on a plate

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.

A mandolin being used to julienne beets

Diced red onions added to a bowl with julienned beets

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 😉

Mayo being added into a large bowl of beets and red onions with a spatula

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!).

A green plate with julienned creamy beet salad

Natasha's Kitchen Cookbook

Mom's Creamy Beet Salad

4.97 from 30 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes


Servings: 6 -8
  • 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


  • 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.
  • 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.
  • 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!
  • Sprinkle with chives for a little pop of color.
Course: Salad, Side Dish
Cuisine: Russian, Ukrainian
Keyword: Creamy Beet Salad
Skill Level: Easy
Cost to Make: $

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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating


  • Lin
    August 1, 2023

    Mom’s Beet Salad:
    Do you suggest mixing the mayo/dressing w beets to “marry”, or mix it just prior to serving.


    • NatashasKitchen.com
      August 1, 2023

      Hi Lin! We just mix in together prior to serving.


  • Paul
    July 28, 2023

    What kind of beets are shown in the picture? Look like purple. sweet potatoes.


    • NatashasKitchen.com
      July 28, 2023

      Hi Paul! They are just red beets that you can find in the produce section at the store.


  • Jane Goldfrank
    December 30, 2022

    Simple and oh so Delicious!

    Don’t need to use mandoline. I just cut the beets into small pieces. The creamy dressing does the rest. Wow, I had to go back for seconds. Wonderful recipe. Thank you Natasha’s Mom!


    • Natashas Kitchen
      December 30, 2022

      I’m so glad you enjoyed it, Jane!


  • Rebecca Rawling
    September 16, 2022

    Everyone in my house is addicted to this recipe including my Polish au pair who requests it almost every week. It’s so simple and I really just eyeball it with the seasonings.


    • NatashasKitchen.com
      September 16, 2022

      Hi Rebecca! I’m so glad this recipe is loved. Thank you for the wonderful review. 🙂


  • Kurt
    August 24, 2022

    The bomb! This is so good it’s addictive. I love beets but can’t stop making this over and over. Once you get it down I find it’s flexible and pretty forgiving. I instant pot my beets first love this stuff. Thank you for this recipe.


    • NatashasKitchen.com
      August 24, 2022

      Hi Kurt! Thank you for the feedback, so glad you enjoy this recipe!


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