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This creamy beet salad is easy and quite tasty. I love a good beet; from my head to my feet. They are very healthy and are used quite frequently in Russian and Ukrainian cuisine; especially in borscht. Children love that they are sweet… I love that they are sweet!
Mom planted some unique beets in her garden. Don't panic if you can't find the lengths in stores. They are really normal beets; They just look like giant sausages.
Ingredients for the creamy beet salad:
4 medium / large beets (any form of beet is fine) .1 small red onion (about 1/4 cup finely chopped) 3-4 tablespoons royal mayonnaise to taste 1/4 teaspoon salt 1/2 teaspoon sugar 1 tablespoon vinegar
How to make a creamy beet salad:
1. Boil the beets with the skin about 1 hour or until it can be easily pierced with a fork. If a beet is older or really large, it may take longer. Smaller, younger beets can cook in 45 minutes. Let cool in cold water (or in the fridge overnight if you want to prepare the beets ahead). You can prepare them 2-3 days in advance and refrigerate until ready to use!
Anyway, once they are at room temperature or cold enough to handle, remove the skin. Most of the time, it should come off easily when you rub the beet with your hands (use kitchen gloves to avoid staining your hands)
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2. Use a mandolin to julienne your beets or torture yourself and try cutting the matches by hand. Just get ready for really twisted looking red nails if you don't have a mandolin. Wear kitchen gloves if you like your manicure. Place the sliced beets in a large bowl and top with 1/4 cup finely chopped red onion.
3. Add 1/4 teaspoon of salt, 1/2 teaspoon of sugar, 1 tablespoon of vinegar and 3-4 tablespoons of royal mayonnaise to taste. Give it a good stir. You're done!
Did you notice that the onions mysteriously disappeared from the image above? It really isn't mysterious at all; you can add things to this salad in any order; in case anyone asks 😉
Chives were for effect only. You can add them if you want effect too; otherwise it seems a bit boring to be one color (but it sure doesn't taste boring!).
Mom's Creamy Beet Salad
Preparation time: 15 minutes.
Cook time: 1 hour
Total time: 1 hour and 15 minutes
Cost of doing:
Creamy Beetroot Salad
Servings: 6 -8
4 4 medium / large beets Any form of beet is fine.
1 small red onion about 1/4 cup finely chopped
3-4 tablespoon real mayonnaise to taste
1/4 teaspoon salt
1/2 teaspoon sugar
1 tablespoon vinegar
Boil the beets with the skin about 1 hour or until it can be easily pierced with a fork. Larger / older beets may take longer. The smallest / youngest can cook in 45 min. Let cool in cold water or at room temperature. Once it's cool enough to handle, peel the skin off the beets by rubbing them with your hands. Wear kitchen gloves to avoid staining your hands with beets.
It is easier to use a mandolin to cut beets into matches or julienne strips. Again, wear gloves if you cut by hand. Place the sliced beets in a large bowl and top with 1/4 cup finely chopped red onion.
Add 1/4 teaspoon of salt, 1/2 teaspoon of sugar, 1 tablespoon of vinegar, and 3-4 tablespoons of royal mayonnaise to taste. Stir everything together and that's it!
Sprinkle with chives for a touch of color.