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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)
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
Ingredients
Instructions
- 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.
Simple but really excellent. The proportions are perfect. I really like the beets in julienne. Thank you.
I’m so glad you liked it! Thanks for a great review!
I try the beets and mayo.salad and it was great
I’m so happy you liked it 🙂
My family makes this salad with garlic instead of onions and we add green apples:) Yummy!
Do canned whole beets work for this salad too?
Theoretically yes they would but the flavor won’t be the same as freshly cooked, in-season, sweet beets.
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!
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.
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!
Thank you so much for sharing! Wow that’s quick!! And it cooks them evenly I’m assuming?
Natasha, do you know of a recipe that uses shredded beets, bell peppers and pine nuts, with oil and vinegar?
I don’t but that sure sounds good!
This salad is also quite good with mushrooms.
Oooh I haven’t tried it with mushrooms. Cooked mushrooms right? Just want to be sure 🙂
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
heehee your recipe says to use hands to keep from staining your hands 🙂
Ooops, now I feel sheepish! I’ve fixed the blunder. Thanks 😉
I make my beetroot salad with garlic, walnuts and prunes.. That’s how my family in Ukraine always made it… 🙂
I should try that next time. Thanks for the tip Tatiana. 🙂
This is the way I make beetroot salad as well, sans the onion. A great and quick standby!
Sure makes more fun to eat your beets 🙂
Thank you for this recipe! I love beets! will be trying this soon.
You’re welcome 🙂
I’m super lazy — can I use canned beets or is that sacrilege?
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.
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 …. 🙂
Thanks Alla!! 😉
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.
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 😉
Welcome to the blog! Yes; this way you can all enjoy Shuba 😉
I was wary of this because I wasn’t sure it would mix, but it’s amazing! I can see this becoming a regular and experimenting with additions and taking to BBQs. It would be nice in sandwiches too! I used vacuum packed beetroot, egg free mayo and balsamic vinegar and it was yum if anyone is wondering! Very sweet and tasty.
I’m so happy you enjoyed that Nicola! Thank you for that great review!
Thank you, always looking for new recipes for beets. I tried it exactly per your recipie the first time and since then have expanded a bit.. Chopped cukes and pumpkin seeds and my wife added chopped hard boiled egg the last time. We grow multiple varieties of beets so this was perfect.
Hi John! You’re welcome! So glad you love it.
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.
I forgot all about roasting! How long do you roast them for in foil?
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.
Oh and we make this salad with prunes, walnuts and garlic 🙂
I would like to try your version, thank you for sharing 🙂
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!
Thank you Anna for sharing that 🙂
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.
You can definitely try steaming them. A cooked beet is a cooked beet 🙂
Looks delish!! I add walnuts and garlic to mine. Will have try this one.
thanks 🙂
Ooh walnuts too? Hmmm 🙂 Thanks for the tip!
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! 😉
Ha ha. more for me. lol I love it!
Oh, this is my favorite, Natasha!!!!
I only add garlic and parsley to it.
Oh those sound like a nice add-in’s. Thank you Iryna!
I do mine with garlic instead of onion and always get compliments, will try with onion next time. thanks Natasha
You’re the second person to say garlic; I’ll have to add that in next time!. 🙂
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.
Ok, that’s three people for garlic; sounds like a consensus! 😉
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!
Mmm I think I’d mix mozarella into my ice cream (ok, not that extreme), but I love mozarella. Thanks for the tip!
Vika,
Garlic and mozarella!!! I love you, girl. I’ve had that salad before and it’s lovely.
I’m glad you like it :).
I love beets!! We also cut pickles in similar strips and add garlic instead of the mayo. It gives it a kick.
Oooh yum! I imagine that would taste great!