If you’re craving a vibrant, creamy, and utterly delightful side dish, then you’re in for a treat with Mom’s Creamy Beet Salad Recipe. This gem combines tender, earthy beets with a luscious mayonnaise dressing and a hint of tang from vinegar, creating a perfect balance of flavors and textures. Whether you’re serving it alongside a family dinner or bringing it to a holiday gathering, this salad is sure to become a beloved staple that everyone will ask for again and again.
Ingredients You’ll Need
The beauty of Mom’s Creamy Beet Salad Recipe is in how straightforward and natural the ingredients are, yet how each one plays a crucial role. From the sweet earthiness of beets to the creamy tang of mayo, every component contributes to a harmonious taste experience that’s both refreshing and comforting.
- 4 medium/large beets: Any shape works fine, and they bring that vibrant color plus earthy sweetness to the salad.
- 1 small red onion (about 1/4 cup finely chopped): Adds a sharp, zesty contrast that wakes up the palate.
- 3-4 Tbsp real mayonnaise: Provides the creamy texture and richness that ties the salad together.
- 1/4 tsp salt: Enhances all the flavors without overpowering them.
- 1/2 tsp sugar: Balances the acidity from the vinegar and the earthiness of the beets with a subtle sweetness.
- 1 Tbsp vinegar: Adds just the right amount of tang to keep the salad lively and fresh.
How to Make Mom’s Creamy Beet Salad Recipe
Step 1: Cook the Beets
Start by boiling the beets with their skins on for about an hour, or until they’re tender enough to pierce easily with a fork. Depending on their size, cooking time can vary—smaller beets might be done in 45 minutes. Once cooked, cool them in cold water or leave at room temperature. Peeling is a breeze: simply rub the skins off with your hands, and wear gloves if you want to keep your fingers stain-free.
Step 2: Slice the Beets
For the perfect texture in this salad, thin matchstick-style beet slices are ideal. If you have a mandolin, now’s the time to use it for crisp, even strips. Otherwise, carefully slice by hand, wearing gloves to avoid staining. Transfer the julienned beets to a large mixing bowl and add the finely chopped red onion for a punch of savory crunchiness.
Step 3: Mix the Dressing
Season your beet and onion mixture with salt, sugar, and vinegar. These simple seasonings bring out the natural flavors while balancing sweetness and acidity. Then stir in 3 to 4 tablespoons of real mayonnaise, mixing everything gently but thoroughly until you have that signature creamy coating on every beet sliver.
Step 4: Garnish and Finish
To add a delightful pop of color and a hint of oniony freshness, sprinkle the salad with freshly chopped chives. This final touch not only brightens the dish visually but adds another layer of flavor complexity you’ll love.
How to Serve Mom’s Creamy Beet Salad Recipe
Garnishes
Beyond chives, you can jazz up your creamy beet salad with toasted walnuts or crumbled feta cheese for a crunchy or tangy contrast. A sprinkle of freshly cracked black pepper also never hurts to add a hint of spice to each bite.
Side Dishes
This salad is wonderfully versatile. It pairs beautifully with grilled meats like chicken or steak, complements roasted vegetables, or even shines alongside your favorite grain bowls. Its refreshing creaminess cuts through richer dishes making it a crowd-pleaser at any table.
Creative Ways to Present
For a fresh twist, serve Mom’s Creamy Beet Salad Recipe atop a bed of mixed greens or stuff it into little endive leaves for elegant, bite-sized appetizers. You can also serve it chilled in clear glasses to showcase the beautiful layers of colors.
Make Ahead and Storage
Storing Leftovers
This salad keeps remarkably well in an airtight container in the fridge for up to three days. The flavors meld even more with a little resting time, making it rewarding to prepare ahead for easy entertaining or quick meals.
Freezing
Because of the mayonnaise and fresh texture, freezing Mom’s Creamy Beet Salad Recipe is not recommended. The salad’s creamy consistency and the crunch of the onions do not hold up well after thawing.
Reheating
This salad is best served cold or at room temperature and is not designed to be reheated. If you want warm beets, consider cooking and serving them separately.
FAQs
Can I use canned beets instead of fresh?
While fresh beets offer the best flavor and texture for Mom’s Creamy Beet Salad Recipe, canned beets can be used in a pinch. Drain them well and adjust the seasoning since canned beets can be a bit softer and sometimes saltier.
Is there a substitute for mayonnaise?
Absolutely! Greek yogurt is a fantastic alternative if you want a lighter or tangier version. Just swap it in equal amounts for the mayo to maintain that creamy texture.
How do I prevent beet stains on my hands?
Wearing disposable kitchen gloves is the easiest way to keep your fingers from turning red or purple while peeling and slicing the beets. If you don’t have gloves, rubbing your hands with lemon juice afterward can help remove stains.
Can this salad be made vegan?
Yes! Simply replace the mayonnaise with a vegan mayo or a creamy avocado dressing to ensure the salad remains rich and delicious without any animal products.
What is the best type of vinegar to use?
White vinegar or apple cider vinegar both work beautifully in this recipe. They add the right amount of acidity without overpowering the earthy sweetness of the beets.
Final Thoughts
There really is something magical about Mom’s Creamy Beet Salad Recipe. It’s simple yet elegant, colorful yet comforting, and every bite is filled with warmth and nostalgia. Give it a try—you might just find your new favorite side dish that’s perfect for any occasion. Happy cooking!
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Mom’s Creamy Beet Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 6 to 8 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
Mom’s Creamy Beet Salad is a simple, flavorful side dish featuring tender, boiled beets combined with red onion, real mayo, and a hint of vinegar. This creamy, slightly tangy salad is perfect for family meals and gatherings, offering a colorful and nutritious option that’s easy to prepare.
Ingredients
Vegetables
- 4 medium/large beets (Any shape are acceptable)
- 1 small red onion (about 1/4 cup finely chopped)
Dressing
- 3–4 Tbsp real mayonnaise (to taste)
- 1/4 tsp salt
- 1/2 tsp sugar
- 1 Tbsp vinegar
Garnish
- Chives for sprinkling (optional)
Instructions
- Boil the Beets: Place the beets with their skin on into a pot of boiling water. Cook for about 1 hour or until a fork easily pierces through them. Larger or older beets may require longer cooking, while smaller or younger ones might be done in about 45 minutes. Once cooked, cool the beets either in cold water or at room temperature.
- Peel the Beets: When the beets are cool enough to handle, peel off the skins by rubbing them with your hands or using kitchen gloves to avoid staining. The skin should come off easily after boiling.
- Slice the Beets: Using a mandolin or a sharp knife (with gloves if preferred), cut the peeled beets into thin matchstick or julienne-style slices. Place the sliced beets into a large mixing bowl.
- Add Onion and Seasonings: Top the sliced beets with the finely chopped red onion. Then add 1/4 teaspoon salt, 1/2 teaspoon sugar, 1 tablespoon vinegar, and 3 to 4 tablespoons of real mayonnaise. Stir thoroughly to combine all the ingredients evenly.
- Garnish and Serve: Sprinkle some fresh chives over the salad for a pop of color and mild onion flavor. Serve immediately or refrigerate to chill before serving.
Notes
- Using kitchen gloves can prevent beet juice from staining your hands during peeling and slicing.
- Adjust the amount of mayonnaise based on your desired creaminess.
- Chilling the salad before serving can enhance the flavors.
- Beets can be roasted as an alternative to boiling, but boiling is specified in this recipe.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
