This cold red beet salad with carrots, mayonnaise and cilantro is creamy, rich and surprisingly refreshing – perfect for summer grilling, pot flowering or meals.
Red beet salad
Honestly, barbecue has never been my veggie. But this creamy beet salad recipe completely changed my mind. Made with tender red beets, carrots, mayonnaise and lots of fresh coriander, it is bright, refreshing and totally unexpected. It reminds me of the lighter potato salad, making it an ideal side dish for the next barbecue or summer feast. This is the recipe that finally got me to go like Beet – To my surprise, he went back for a few seconds! For another variation, try my lettuce salad with apples and carrots.
Why this beet salad works
If you are skeptical about beets and mayonnaise, don’t just pay tribute to it. One reader said, “This is the weirdest salad recipe, lol. But it’s so nice to have the whole recipe myself!” Another comment “I was shocked by the deliciousness of this combination.” Here are more reasons to try:
- Friendly in advance: After a few hours in the refrigerator, it tastes even better.
- Summer barbecue staple – The hot weather is cold, creamy and fresh.
- Lighter than potato salad: When I love potato salad, when I look at carbs, this dish is great.
- Great for beet skeptics: Mayonnaise and cilantro have a strong blend of strong “beet” flavor.
- Dietary Restrictions: Weight watcher friendly, gluten-free, low-carb, vegan; vegan and dairy-free (if using vegetarian mayonnaise)
What you need
Here are the ingredients for this creamy beet salad recipe. See the recipe card below for exact measurements.
- Red beets: Cut the stems and leaves and wash the beets. Try to make the beets about the same so they are cooked evenly.
- carrot Add flavor and vitamin A and fiber.
- Fresh coriander Balance sharp onions and cream mayonnaise.
- onion For tightening
- Light egg mayonnaise For buttercream.
- Salt and black pepper Seasoning
yield: 6 Serve
Service size: 1 Cup of salad
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Cook the beets in water until tender, about 50 minutes. Peel and cut into small ½” cubes.
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Add the carrots to boiling water and cook for 15-20 minutes until tender. Drain and cut into bite-sized cubes.
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Mix the diced onion, carrots, beets, mayonnaise, coriander, salt and pepper together.
The final step:
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Serve: 1 Cup of salad,,,,, Calories: 65 KCAL,,,,, carbohydrate: 10 g,,,,, protein: 1.5 g,,,,, Fatty: 2.5 g,,,,, Saturated fat: 0.5 g,,,,, sodium: 145 mg,,,,, fiber: 3 g,,,,, sugar: 6 g
How to make beet salad
While beets and carrots are cooked, prepare onions and coriander. Once done, it only takes a few minutes to assemble the salad. See the recipe card at the bottom for printable orientation.
- Cooking vegetables: Place the beets in a large pot and cover with water. Bring it to a boil and cook for about 50 minutes until tender. Remove the beets with a filter or a slotted spoon and add the carrots to boiling water. Cook until tender and drained.
- Cut vegetables: Wipe the beets by rubbing the skin off with your fingers while rinsing them off under water. Then, cut the beets and carrots into small cubes.
- Make salad: Combine beets and carrots with diced onion, mayonnaise, coriander, salt and pepper.
change
- beet: If you are short of time, buy precooked beets in the produce section of the supermarket. They are a wonderful time saving. You can use cans if you want, but nothing is better than fresh beets.
- Turn into gold: Substitute for golden beets.
- Grilled beet salad: To roast beets instead of boiling, wrap in foil and bake on a framed baking sheet at 400°F, depending on their size, for 50 minutes to 1 hour and 15 minutes. Once you can easily pierce them with a fork, remove them from the oven and let them cool.
- onion: Use shallot or red onion.
- Vegetarian: Use vegetarian mayonnaise instead of regular.
- Herbs: If you don’t like cilantro or want to try something different, exchange it with dill or chives.
- Unexpected twist: My friend made a similar salad, but she added chopped hot dogs. I know this sounds weird, but it’s actually really good!
Provide advice
This summer’s beet salad is a wonderful dish that can accommodate weekend dinners or backyard barbecue. Here are some ideas:
Storage Tips
Since this red beet salad is eaten cold, be ready.
- in advance: Prepare salad early and refrigerate until ready to serve.
- refrigeration Up to 4 days. Since it contains mayonnaise, do not leave it at room temperature for more than 2 hours.
Skinnytasters tried it and loved it!
This creamy beet salad is very popular throughout the kitchen – some of you have to say (this is the fun twists you’ve tried!):
- “This is the weirdest salad recipe, lol. But it’s so nice to have the whole thing myself!” – One reader used precooked beets and skipped the coriander – Still win!
- “I added green peas and highland house seasoning to the mayonnaise and it was delicious too! ” – Victoria
- “I’m not a carrot fan, but I’m adding them to nutrition anyway. You can’t really taste them!”
- “My family swallowed this at the barbecue on July 4. I added it with canned beets, matcha carrots and dill. It’s gone and then took another bite!”
- “I paired parsley with parsley, which is great. A delicious way to use up the extra carrots!”
More Beet Recipes You Will Love
For more dinner and side dishes on beets, check out these Five delicious beet recipes Inspire your next meal!
