Description
A vibrant and healthy Beet Salad featuring tender boiled beets and carrots tossed with diced onion, fresh cilantro, and a light mayonnaise dressing. This refreshing and colorful salad is perfect as a side dish or a light meal, combining natural sweetness with creamy and herbaceous flavors.
Ingredients
Vegetables
- 4 large red beets, washed and stems cut off
- 2 cups carrots, peeled
- 2 tbsp cilantro, chopped, plus more for garnish
- 2 tbsp diced onion
Dressing and Seasoning
- ¼ cup light mayonnaise
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Boil Beets: Place the cleaned beets in a pot of boiling water and cook for about 50 minutes or until they are soft and easily pierced with a fork.
- Peel and Cube Beets: Once cooked, drain the beets, let them cool slightly, then peel off the skins. Cut the peeled beets into small ½-inch cubes.
- Cook Carrots: In the same boiling water, add the peeled carrots and cook for 15-20 minutes until tender. Drain the carrots and cut them into bite-sized cubes.
- Combine Ingredients: In a large bowl, mix together the diced onion, cubed carrots, cubed beets, light mayonnaise, chopped cilantro, kosher salt, and black pepper. Stir gently to coat all the ingredients evenly.
- Garnish and Serve: Garnish the salad with additional cilantro before serving. Chill if desired for 30 minutes to allow flavors to meld.
Notes
- Boiling times may vary depending on the size and freshness of the beets and carrots; test for tenderness.
- You can substitute light mayonnaise with Greek yogurt for a healthier alternative.
- For added texture, consider adding toasted nuts such as walnuts or pecans.
- This salad is best served chilled or at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
