I always loved beets, even as a little girl. I know it’s not very usual for a kid, but I was that one child who actually asked for more beet salad. My mom made this easy beet and garlic salad all the time, partly because I loved it and partly because my iron was always low and she wanted to make sure I was eating well and staying strong. All these years later it’s still one of my favourite things to make, and it’s so simple that it barely feels like cooking.
Why You’ll Love This Beet and Garlic Salad
Beets are one of the best vegetables you can incorporate in your diet, with loads of iron and fibre. If you are not big on red meat like me, they are an easy way to get some of those nutrients. Grated beets flavoured with vinegar dressing are already delicious on their own, but the garlic is what makes this salad the best. It takes a handful of simple ingredients, survives in the fridge for days, and goes so well with almost anything you put next to it.
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What You’ll Need for This Easy Beet Salad
Beets – I know roasting is the more popular way to prepare beets for salad, but where I grew up in Europe we always cooked them first. That’s the method I’m used to and still my favourite, because cooked beets soak up the dressing and bring all the flavours together so well.
Garlic – My favourite ingredient, always, for the best flavour. Mince it or press it so it mixes evenly through the beets.
Dressing – Red wine vinegar, some water, sugar and salt. The vinegar is the base, the sugar balances it all out, and the salt pulls everything together.
Olive oil – Just a bit for flavour, and it helps preserve the salad.
Chopped herbs – This is optional. I love adding some chopped parsley or dill on top.
Easy Beet and Garlic Salad
Course: SaladsDifficulty: Medium6
servings5
minutes40
minutes130
kcal45
minutesEasy beet salad with garlic and a tangy dressing. Perfect salad to enjoy with your dinner.
Ingredients
6-7 medium size beets
5-6 garlic cloves, minced or pressed
¾ cup red wine vinegar
¼ cup water
3 teaspoons sugar
1 teaspoon salt
How to Make Easy Beet Salad
- Wash the beets well and trim off any long roots and stems.
- Place them in a large pot and fill it with water until the beets are fully covered.
- Cook on medium heat for about 40 minutes, or until a fork slides through the middle. Try not to overcook them, or they'll turn mushy.
- Drain the water and set the beets aside to cool completely.
- Once they are cool, peel them by gently scraping the skin off with a knife. It comes off easily once the beets are cooked.
- Grate the beets into a large bowl using the large holes of a box grater. I need to warn you that it may get messy. If you don’t want red stains on your hands, put some gloves on.
- Chop the garlic and transfer into the grated beets.
- Prepare the dressing by mixing the vinegar, water, sugar, salt, garlic and olive oil.
- Pour the mix over the shredded beets and mix well.
- Taste and adjust. Some people like it saltier and some like it tangier, so feel free to play with it until it's just how you like it. This is my favourite mix.
Notes
- Beets stain everything they touch, so grab a pair of kitchen gloves when peeling and grating, and use a cutting board you don't mind turning pink.
- If you can, let the salad sit in the fridge for a bit before serving, so the garlic and dressing have time to really soak into the beets.
NO IDEA WHAT TO COOK?
How to Serve This Shredded Beets Salad
You can top it with some chopped parsley or dill for a fresh touch. I usually keep mine plain, but herbs are always a great option. This salad goes so well as a side next to grilled chicken, fish, or with simple pork chops. This salad is on almost every festive table in my home.
How to Store Beet Salad
I always make a big batch and store it in jars or airtight containers in the fridge for up to a week. One jar is never enough in my house, because I usually eat half of it right after making it.
Easy Beet Salad FAQ
Can you roast the beets instead of cooking them? Yes, and it’s how I’ve always made them. Cooking keeps the beets tender and juicy, which is exactly what you want for a grated salad.
How do I know when the beets are cooked? Poke the middle with a fork. If it slides through, they are ready. But don’t overcook them, they will get mushy.
Do I peel beets before or after cooking? After. The skin comes off so much easier once they are cooked and cooled, and it saves you the mess.
Can I use store-bought cooked beets? Yes, they are fine and save you the cooking time. But I always prefer to cook them at home, easy and cheaper.
Is the garlic too strong? It has a nice kick, but if you are not sure, start with 3 cloves and add more to taste.
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Hi, I’m Biba, the creator of Chick in Apron! As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
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