This creamy beet salad is a delicious and vibrant side dish that is perfect for gatherings or as a refreshing everyday salad. The tender beets are paired with a creamy dressing that has a tangy and slightly sweet flavor. This salad is not only visually appealing but also packed with nutrients. It is easy to prepare and can be made ahead of time. Enjoy the creamy texture of the beets combined with the tangy dressing in every bite of this amazing salad.
Ingredients
- 4 medium-sized beets
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
- Fresh chopped parsley for garnish
Directions
- Start by preparing the beets. Trim off the beet greens, leaving a small portion of the stems intact. Leave the skin on to prevent bleeding during cooking. Rinse the beets thoroughly.
- Place the beets in a large pot and cover with water. Bring the water to a boil and then reduce the heat to a simmer. Cook the beets for about 20-25 minutes or until they are tender when pierced with a fork. Remove from heat and let them cool.
- Once the beets are cool enough to handle, peel off the skins. You can use a paper towel to assist in peeling if desired. Cut the beets into bite-sized cubes or slices.
- In a separate bowl, whisk together the mayonnaise, sour cream, dijon mustard, apple cider vinegar, honey, salt, and pepper until well combined.
- Add the cubed or sliced beets to the dressing and gently toss until all the beets are coated. Adjust seasoning if needed.
- Transfer the creamy beet salad to a serving bowl and garnish with fresh chopped parsley.
- Refrigerate for at least 1 hour to allow the flavors to meld before serving. Serve chilled.
