Tangy Beet Salad

Posted by on April 13, 2011 at 1:00 am.

Tangy beet salad with mayonnaise, salt, and garlic.

Now. I love me some beets. I realize I’m not going to grab any beet haters with this recipe, but to the already converted, let me just tell you: this salad is amazing. It’s based on a recipe I got from a Ukrainian friend of mine many many years ago, who used to make the salad by shredding the beets and adding prunes. The prunes were really quite delicious (a more grown-up version of carrot/raisin salad?), but the shredded part of the recipe always turned me off a little bit. So, recently I decided to make the salad the way I would have made it if it had been my idea from the beginning, cutting the beets into long thin spears, lightly blanching them, and tossing them with salt, mayonnaise and garlic. It is the same basic salad, but instead of being a little mushy and formless, it is crisp, sweet, a little bit bitter, and savory in just the right ways. It is very simple, very easy to make, and very fast, a wonderful side dish to any meal.

Tangy Beet Salad


  • beets
  • mayonnaise
  • garlic
  • sea salt


  • cut the beets into thin spears (cut them in half, then in slices, then cut the slices into strips)
  • lightly blanch them, just long enough to remove most of the bitterness, but not so too long or you lose the crisp texture
  • strain the beets and rinse them thoroughly with cold water and place them in a bowl, sprinkling them with sea salt
  • start by mincing 1 clove of garlic and adding it to the beets
  • mix in small amounts of mayonnaise until equally saucy, adjust the salt and garlic, refrigerate until well chilled then serve

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