Beet Salad With Mayo

Beet salad with mayo is a classic dish that brings comfort and flavor to the table in the easiest way possible.

The creamy mayo perfectly complements the natural sweetness of the beets, creating a dish that’s simple yet satisfying.

Whether you’re serving it as a side dish, a quick snack, or a party favorite, this salad has a way of winning everyone over.

Let’s dive into this creamy, vibrant, and oh-so-tasty recipe!

Ingredients:

3-4 medium size beets
1/4 cup mayo
1/4 cup sour cream
1 tsp lemon zest
1 tbsp lemon juice
1 tsp ground fenugreek and coriander
salt, chili flakes, cilantro

Instructions:

• Submerge the beets in a pot of water and boil for about 40 minutes, depending on their size. Check for doneness with a fork; they should have slight resistance.
• Wrap beets in foil, drizzle with olive oil, and roast at 400°F for 40–50 minutes until tender.
• In a bowl, combine mayonnaise and sour cream.
• Add blue fenugreek, coriander, chili flakes, grated garlic, lemon zest, and lemon juice.
• Season with salt and mix until smooth.
• Once cooked, let the beets cool. You can speed up cooling by placing them in cold water or the freezer (in a safe container).
• Wear gloves to avoid staining your hands. Peel the beets by gently rubbing off the skin. Grate them finely.
• Add the grated beets to the bowl with the dressing.
• Gently mix until the beets are evenly coated with the dressing.
• Sprinkle chopped cilantro over the salad for added flavor.
• Serve as a side dish, or spoon onto crackers for a crunchy, colorful appetizer.