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Beet salad
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Beet Salad

This Beet Salad is bright, creamy, and full of color and nutrition. Made with vinegar beets, crunchy veggies, and a smooth sour cream dressing, it’s refreshing, easy to make, and even better the next day.
Prep Time30 minutes
Chill Time2 hours
Servings: 4 peope

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.