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homemade beetroot salad

Beetroot Salad Recipe

This vibrant Beetroot Salad combines tender grated beetroot, garlic, tangy vinegar and a creamy dressing for a deliciously fresh and colourful side dish. Easy to prepare and perfect for lunch, dinner, family gatherings or serving alongside grilled meat, fish, rice and roasted vegetables.
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Prep Time 20 minutes
Cook Time 2 hours
Course Salad, Side Dish
Cuisine Eastern European, European-Inspired
Servings 6 People
Calories 208 kcal

Equipment

  • 1 Large Saucepan:
  • 1 Wooden Spoon
  • 1 Kitchen Gloves
  • 1 Box Grater:
  • 1 Sharp Knife
  • 1 Large Mixing Bowl
  • 1 Airtight Food Container

Ingredients
  

  • 6 medium beetroot
  • 2 teaspoons garlic powder
  • 3 tablespoons white wine vinegar or apple cider vinegar
  • 3 tablespoons mayonnaise
  • 3 tablespoons olive oil -extra-virgin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley
  • 1 teaspoon lemon juice - optional

Instructions
 

Step 1: Wash the Beetroot

  • Rinse the beetroot thoroughly under cool running water.
  • Use your hands or a vegetable brush to remove any visible soil.
  • Trim away the leaves and long roots, but avoid cutting too deeply into the beetroot.
  • Keeping the beetroot relatively intact helps reduce colour loss during cooking.

Step 2: Cook the Beetroot

  • Place the beetroot in a large saucepan.
  • Cover completely with water, ensuring there is enough water to keep the beetroot submerged.
  • Bring the water to a boil over medium-high heat.
  • Reduce the heat, cover the saucepan and simmer until the beetroot can be pierced easily with a knife.
  • Depending on their size, this can take approximately 60–120 minutes.
  • Start checking after about 60 minutes, as smaller beetroot will cook more quickly.

Step 3: Cool and Peel

  • Drain the cooked beetroot carefully.
  • Allow it to cool until comfortable enough to handle.
  • Put on kitchen gloves if desired.
  • Rub or peel away the skins.
  • Trim away any remaining rough sections.
  • Allow the peeled beetroot to cool completely before grating.

Step 4: Grate the Beetroot

  • Place the box grater over a large mixing bowl.
  • Grate each beetroot using the medium side of the grater.
  • Avoid squeezing the grated beetroot, as the natural juices contribute to its flavour and vibrant appearance.
  • If the beetroot seems particularly wet, allow it to drain briefly before dressing.

Step 5: Make the Dressing

  • Add the mayonnaise or extra-virgin olive oil to a small bowl.
  • Stir in the garlic powder or finely pressed fresh garlic.
  • Add the vinegar, salt and black pepper.
  • Add the lemon juice, if using.
  • Whisk until the mixture is smooth and evenly combined.

Step 6: Combine Everything

  • Pour the dressing over the grated beetroot.
  • Use a wooden spoon or silicone spatula to gently fold everything together.
  • Continue folding until the beetroot is evenly coated.
  • Avoid vigorous stirring, which can make the texture mushy.
  • Taste the Beetroot Salad and adjust the salt, vinegar, garlic or dressing according to your preference.

Step 7: Add Fresh Herbs

  • Sprinkle the chopped parsley over the salad.
  • Gently fold it through.
  • Reserve a little parsley for garnishing before serving.

Step 8: Chill Before Serving

  • Cover the Beetroot Salad tightly.
  • Refrigerate for at least 30 minutes before serving.
  • Chilling gives the vinegar, garlic and dressing time to mingle with the beetroot.
  • Garnish with fresh parsley just before serving.

Notes

  • 🥗 For The Best Flavour: Chill the Beetroot Salad for at least 30 minutes before serving to allow the garlic, vinegar, and dressing to blend beautifully.
  • 🥬 Cook Until Just Tender: Avoid overcooking the beetroot, as overly soft beetroot can make the salad watery.
  • 🧊 Cool Before Grating: Allow the cooked beetroot to cool completely before peeling and grating for the best texture.
  • 🧄 Adjust the Garlic: Use fresh garlic for a stronger, more aromatic flavour or garlic powder for a milder, evenly distributed taste.
  • 🍶 Balance the Dressing: Add vinegar gradually and taste as you go to achieve the perfect sweet-and-tangy balance.
  • 🥄 Fold Gently: Mix the dressing through the grated beetroot gently to maintain its texture and prevent the salad from becoming mushy.
  • 🌿 Garnish Before Serving: Add fresh parsley just before serving for a fresh flavour and attractive finish.
  • 🫒 Choose Your Dressing: Mayonnaise creates a rich and creamy salad, while olive oil gives it a lighter, fresher finish.
  • 🫙 Storage: Keep leftovers covered in an airtight container in the refrigerator and enjoy within 3 days for the best quality.
Keyword Beetroot Salad