I’ve loved this recipe since I was a kid. My dad used to make it in the winter. I could never have enough of it and it was my first beet salad that I learned how to make. It only takes three simple ingredients to assemble it but the flavor is fantastic. Most importantly, it pairs well with almost anything and satisfies even those who do not like beets. This dish will keep well in the fridge for a couple of days and can be made ahead of time. Always serve cold.
Beets are healthy and underrated. Here are two more beet recipes for you to try:
Beet Salad
Ukrainian Borscht
Ingredients
Instructions
- Preheat your oven to 450F. Line a baking dish with parchment paper. Put all unpeeled beets on it and bake for 1 hour and 30 min. Let cool. Peel the skin off and grate the beets on the largest side of a vegetable greater.
- Peel garlic and press it through a garlic press. Add to the beets. Stir well. Add mayo, salt, and pepper. Stir and taste. If the beets aren't sweet enough, add a little bit of sugar.
Notes
If you don't like the strong taste of raw garlic, grate the beets while they are still warm. Add fresh garlic to warm beets. The heat will neutralize garlic's aftertaste.
The best way to shred the beets is to use a box grater. Here is a good one: (paid link)
Box Grater