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
Scale
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.
