This vibrant Beet Salad is as stunning as it is nourishing! The naturally bright magenta color makes it a showstopper on any table—but it’s not just about looks. Beets are packed with vitamins, minerals, antioxidants, and fiber. I was never a big fan of their earthy flavor, but the dressing in this recipe beautifully balances and softens it while blending perfectly with the other veggies. It’s refreshing, colorful, and the perfect way to add more veggies to your everyday meals!
Ingredients
For the salad:
- Vinegar beets: 1 cup
- Onion: ½ (medium)
- Fuji Apple ½
- Celery 2 stalks
- Carrot 1-2 (small)
- Russet potato 1 (medium)
For the dressing:
- Sour cream 4 Tbsp
- Mayonnaise 3 Tbsp
- Olive oil 1 Tbsp
- Lemon juice 1 Tbsp
- Salt and pepper to taste
Step-By-Step Instructions
1. Make the dressing: In a small bowl, combine sour cream, mayonnaise, olive oil, lemon juice, and salt and pepper. Mix well until smooth and evenly combined. Set aside.
2. Cook the carrots and potatoes: Peel and cut carrots and potatoes into ½-inch cubes. Place them in a pot of cold water and bring to a boil. Cook for about 10–12 minutes, or until soft enough to pierce easily with a fork. Drain, let cool completely, and set aside.
3. Prepare the other vegetables: While the carrots and potatoes are cooking, cut onion, celery, and apple into ½-inch cubes. Soak them in water for about 5 minutes to remove the sharp bite, then drain well using a colander.
4. Cut the beets: Cut the vinegar beets into ½-inch cubes and set aside.
5. Combine everything: In a large bowl, add all the diced vegetables (carrots, potatoes, onion, celery, apple, and beets). Pour in the prepared dressing and toss gently until everything is evenly coated.
6. Chill and serve.
Cover and refrigerate for at least 2 hours (or overnight) to let the flavors blend. Give it a quick mix before serving. Freshly mixed (left) and after chilling in the fridge (right), showing brighter magenta color!
Recipe Tip
- Cool completely before mixing.
Make sure the cooked vegetables are fully cooled before adding the dressing. If they’re warm, the dressing can become runny and separate.
Beet Salad
Ingredients
For the salad
- 1 cup Vinegar beets
- ½ Onion (medium)
- ½ Fuji Apple
- 2 stalks Celery
- 2 Carrots (small)
- 1 Russel potato
For the dressing
- 4 tablespoon Sour cream
- 3 tablespoon Mayonnaise
- 1 tablespoon Olive oil
- 1 tablespoon Lemon juice
- Salt and pepper to taste
Instructions
- Make the dressing: In a small bowl, combine sour cream, mayonnaise, olive oil, lemon juice, and salt and pepper. Mix well until smooth and evenly combined. Set aside.
- Cook the carrots and potatoes: Peel and cut carrots and potatoes into ½-inch cubes. Place them in a pot of cold water and bring to a boil. Cook for about 10–12 minutes, or until soft enough to pierce easily with a fork. Drain, let cool completely, and set aside.
- Prepare the other vegetables: While the carrots and potatoes are cooking, cut onion, celery, and apple into ½-inch cubes. Soak them in water for about 5 minutes to remove the sharp bite, then drain well using a colander.
- Cut the beets.Cut the vinegar beets into ½-inch cubes and set aside.
- Combine everything.In a large bowl, add all the diced vegetables (carrots, potatoes, onion, celery, apple, and beets). Pour in the prepared dressing and toss gently until everything is evenly coated.
- Cover and refrigerate for at least 2 hours (or overnight) to let the flavors blend. Give it a quick mix before serving.
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