This cold red beet salad with carrots, mayonnaise, creamy coriander, refreshing, and fresh, amazingly – exciting for summer barbecue, potlucks, or preparatory meal.
Red beet salad
I will be honest-the lands are never vegetables. But this generous beet salad recipe completely changed my opinion. Made of soft red beets, carrots, mayonnaise and a lot of fresh coriander, it is bright, fresh and completely expected. It reminds me of lighter potato power, making it the ideal side dish for your next or summer barbecue. This is the recipe that finally prompted me to love Beets – and my husband’s surprise, returned for seconds! For another change, try raw beet salad with apples and carrots.
Why do this beet salad work
If you are skeptical of beets and mayonnaise, don’t just take my words. One reader said, “This is the strangest salad recipe, Lol. However, it was very good to eat the entire recipe!” Another comment, “I surprised the delicious extent this mixture.” Here are more reasons for her experience:
- Make forward friendly: It tastes better after a few hours in the refrigerator.
- Summer of barbecue the basic element – Cold, creamy, and vibrant on a hot day.
- Lighter than the potato salad: While I love potato salad, this dish is excellent when I see carbohydrates.
- Wonderful beet skepticismMayonnaise and coriander are heading to the strong flavor of “beets”.
- Food restrictions: Weight Watches is a weight -friendly, gluten -free, low carbohydrate, vegetable; Vegetable and dairy -free (if you use vegetable plants)
What you will need
Here are the components of the beet salad recipe. See the recipe card below to get exact measurements.
- Red beets: Cut the legs and leaves, and wash beets. Try to get beets of the same size, so they cook evenly.
- Carrot Add flavor in addition to vitamin A and fiber.
- Fresh coriander Acute onions balance creamy mayonnaise.
- Onions For a crisis
- May For the cream.
- Salt and black pepper For spices
fruit: 6 Meals
Submission size: 1 Cup salad
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Boil the beets in the water until smooth, about 50 minutes. Peel and cut into small cubes.
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Add the carrots to boiling water and cook 15-20 minutes until it becomes soft. Drain and cut into the sizes of the bite.
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Mix the cubic onions, carrots, beets, mayonnaise, coriander, salt and pepper.
The last step:
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Service: 1 Cup saladand Thermal calories: 65 kcaland Carbohydrates: 10 Zand protein: 1.5 Zand fat: 2.5 Zand Saturated fat: 0.5 Zand Sodium: 145 Nicheand Viber: 3 Zand sugar: 6 Z
How to make beet salad
Prepare onions and coriander while cooking beets and carrots. Once you are done, it takes just a few minutes to assemble the salad. See the recipe card at the bottom for printable trends.
- Cooking vegetables: Put the beets in a large bowl and cover with water. Boil it and cook the mixture for 50 minutes until smooth. Remove beets with a colander or a spoon drawn and add carrots to boiling water. Cook until it is tender and described.
- Vegetable pieces: Peel beet by rubbing the skin with your fingers while rinsing it under water. Then, cut beets and carrots into small cubes.
- Make power: Mix beets and carrots with cubic onions, mayonnaise, coriander, salt and pepper.
Differences
- Beets: If you are short on time, buy a cooked beet in the production department of the supermarket. They are a great period of time. You can use the canned if necessary, but nothing beats fresh beets.
- Make it golden: Golden beet replacement.
- Toast salad: To roast beets instead of boiling, wrap it in chips and bake on a specific bread sheet at 400 degrees Fahrenheit, depending on its size, for 50 minutes to 1 hour 15 minutes. Once you can penetrate them easily with a fork, remove it from the oven and let it cool.
- Onions: Use green onions or red onions.
- vegetable: Use of the Mayo instead of normal.
- Herbs: If you don’t like Cilantro or want to try something different, switch it with a dill or perennial garlic.
- Unexpected development: My friend makes a similar salad, but it adds chopped hot dogs. It seems strange, and I know, but it is really really good!
Submit suggestions
This summer beet salad is a great side dish for dinner per week or barbecue in the backyard. Here are some ideas that would be anomaly with:
Storage tips
Since this red beet salad is eaten cold, it is ideal for preparing forward.
- Moving forward: Prepare the salad a day early and cool until it is ready for service.
- Refrigerator For up to 4 days total. Since it contains Mayo, do not leave it at room temperature for more than two hours.
Try to Skinnytassers that and love it!
The generous beet salad has achieved great success in the kitchens everywhere – here what some of you said (and the fun transformations that I tried!):
- “This is the strangest recipe for power, Lol. However, it was good to eat everything myself!” Use one of the readers with a pre-cooked love beet and skipping coriander-no victory!
- “Green peas and a spray from Hailand House added clothes to mayonnaise – too tasty! “ Victoria
- “I am not a fan of the islands, but I add it anyway to nutrition. You can’t really taste them!”
- “My family has devoured this on July 4.
- “I have expressed parsley for coriander and was great. A delicious way to use the additional islands!”
More beet recipes you will love
For more dinner and side dishes with beets, check these Five delicious beet recipes To inspire your next meal!