This cold red beet salad with carrots, mayo and cyclers is creamy, sharp and surprisingly refreshing – perfect for summer barbecues, sweaty or eating.
Red beet salad
I will be honest, the British have never been my vegetable. But this recipe for creamy beet salad has completely changed my mind. Made with delicate red beets, carrots, mayo and a very fresh cyclers, it is bright, refreshing and completely unexpected. It reminds me of a easier potato salad, which makes it the perfect garnish for your next barbecue or summer sweat. This is the recipe that finally made me love Beetroot – and to my husband’s surprise, he came back in seconds! For another variation, try my Raw beet salad with apples and carrotsS
Why this beet salad works
If you are skeptical of beets and mayonnaise, do not only take my word for it. One reader said: “This is the most sophisticated salad recipe, lol. But, it was so good that I ate the whole recipe myself!” Another comment, “I was stunned by how tasty this combination was.” Here are more reasons to try it:
- Make ahead friendly: It tastes better after a few hours in the refrigerator.
- Summer barbecue staple – Cold, creamy and vital on a hot day.
- Lighter than potato salad: As long as I love potato saladThis dish is great when I look at my carbohydrates.
- Great for beet skeptics: The mayo and the cycler soften this strong aroma of “beets”.
- Dietary restrictions: Convenient for weight observers., Gluten., low carbohydrates., vegetarian; vegan and Dairy (If you use vegan Mayo)
What will you need
Here are the ingredients for this recipe for creamy beet salad. See the recipe card below for accurate measurements.
- Red beets: Cut the stems and leaves and wash the beets. Try to get the beet approximately the same size so that they are cooked evenly.
- Carrot Add the aroma plus vitamin A and fiber.
- Fresh Balances the sharp onion and creamy mayo.
- Onion crunchy
- Cure mayo For creamy.
- Salt and black pepper spice
Yield: 6 portions
Size serving: 1 Cup salad
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Boil the beets in water until soft, about 50 minutes. Peel and cut into small ½ “cubes.
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Add the carrots to boiling water and cook for 15-20 minutes until soft. Drain and cut into bite size cubes.
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Combine sliced onions, carrots, beets, mayonnaise, cyclers, salt and pepper.
Last step:
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Service: 1 Cup salad., Calories: 65 kcal., Carbohydrates: 10 g., Protein: 1.5 g., Fat: 2.5 g., Saturated fat: 0.5 g., Sodium: 145 mg., Fiber: 3 g., Sugar: 6 g
How to prepare my beet salad
Prepare the onion and the cycler until the beets and carrots are cooked. Once it’s done, it only takes a few minutes to assemble the salad. See the recipe card at the bottom for printing instructions.
- Cook the vegetables: Put the beets in a large pan and cover with water. Bring it to a boil and cook for about 50 minutes until it softens. Remove the beet with a strainer or a slit spoon and add the carrots to the boiling water. Cook until soft and drain.
- Cut the vegetables: Peel the beets by rubbing the skin with your fingers while rinse them under water. Then cut the beets and carrots into small cubes.
- Make a salad: Combine the beets and carrots with sliced onions, mayo, cyclers, salt and pepper.
Variations
- Beets: If you are a short time, buy a pre -prepared beet in the production section of your supermarket. They are a fantastic time. And you can use canned food if necessary, but nothing beetles.
- Make it golden: Replaces gold beets.
- Roasted beet salad: To bake the beets instead of boiling, wrap them in foil and bake on a baking sheet at 400 ° F, depending on their size, for 50 minutes to 1 hour 15 minutes. Once you can easily drill them with a fork, remove them from the oven and let them cool.
- Onion: Use flakes or red onions.
- Vegan: Use vegan Mayo instead of regularly.
- Herbs: If you do not like a cyclers or want to try something different, replace it with dill or garlic.
- An unexpected twist: My friend makes a similar salad, but she adds sliced hot dogs. It sounds weird, I know, but it’s really good!
Suggestion
This summer beet salad is a fantastic dinner for the week or the backyard barbecue. Here are some ideas that would be tasty with it:
Storage tips
As this red beet salad is eaten cold, it is ideal to prepare forward.
- Do forward: Prepare the salad a day earlier and cool until it is ready to serve.
- Refrigerator for a total of up to 4 days. Because it contains Mayo, do not leave it at room temperature for more than 2 hours.
Skinnytasters tried it and liked it!
This creamy beet salad was a hit in the kitchens everywhere – here’s what some of you had to say (and the funny twists you tried!):
- “This is the most sophisticated salad recipe, lol. But, it was so good that I ate the whole thing myself!” -One reader uses a pre-prepared love beet and skipped the cycler-it is still a victory!
- “I added green peas and spraying Highland to Mayo – also delicious! “ – Victoria
- “I’m not a carrot fan, but I add them to nutrition anyway. You really can’t taste them!”
- “My family swallowed this on our barbecue on July 4th. I used canned beets, matches on matches and added dill. It disappeared before I bite!”
- “I set up parsley for Cilantro and it was great. A delicious way to use extra carrots!”
More beet recipes you will like
For more Dinner and Garnish ideas Using beets, see these Five delicious beet recipes To inspire your next meal!
