Here is another beet recipe to try for all beetroot lovers out there! Balsamic Glazed Beets with Goat Cheese and Mint. The beet salad I am sharing today is the one I grew up eating for every holiday. It’s a staple in most Russian and Ukrainian households. I make it every time I serve a roast dinner as it compliments meat so well. If I don’t, my family and friends ask why it’s not there. Funnily enough, I was very hesitant for years to share it on my website assuming no one would be convinced how incredible delicious it is based on photos and ingredients alone. This beetroot salad is something you really need to taste to appreciate! So if you are willing to let me convince you with my words only, I will try.
What goes into beet salad?
This salad has quite an unusual but a very clever ingredient list. It’s all about contrasts of flavours and textures, which work so well. I used to think I enjoyed it because I acquired a taste for it since childhood. It turns out everyone I serve it to LOVES it. No prior exposure required! Here is what you will need. Cooked and grated beets, chopped walnuts, fresh parsley and dill. The herbs are actually optional but they do add a burst of freshness to this winter salad.
Garlic mayonnaise dressing
The dressing is very simple but without an exaggeration the thing that makes this salad. Just mix mayonnaise, half a clove of pressed garlic, white wine vinegar, Dijon mustard and a tablespoon of water in a mason jar. Don’t be tempted to use an entire clove. A little of garlic goes a long way! Then give it a good shake until all mixed. You might need to add more water for a desired dressing consistency. Delicious, zippy and refreshing!
Serving suggestion
I used a similar approach to a beet salad I included in my seafood-based Scandi grazing board, and this would be amazing there too. Because of its complex taste and bright colour, it’s pretty much perfect when added to any kind of grazing spread. Otherwise, it’s a great side dish, especially with a heavy meat-based dinner. I’ve also eaten it as a light lunch or with a salad, especially when I have leftovers to grab from my fridge. Or
Storage and leftovers
This salad will last up 3 to 5 days refrigerated. What is absolutely great about this leftover beet salad is how well it keeps! It is however, not suitable for freezing.
More Favourite Beet Recipes to Try
Beet and Sauerkraut Salad (Russian Vinegret Salad) Borscht Recipe Beet and Quinoa Salad with Goat Cheese Rainbow Slaw with Lemon Garlic Tahini Dressing
