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Home » RECIPE » Salads » Creamy Beet Salad

Creamy Beet Salad

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By: Shinee Published: 3/27/2014Updated: 11/17/2021

This post may contain affiliate links. Read full disclosure

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Creamy beet salad is absolutely delicious and a great alternative to a regular beet salad. Cooked al dente, the roasted beets bring nice texture and flavor!

Creamy beet salad is absolutely delicious and a great alternative to a regular beet salad. Cooked al dente, the roasted beets bring nice texture and flavor!

I have expressed my love for beets in a few of my juicing posts on my blog. Today, I wanted to share with you another way I truly enjoy this fantastic root vegetable. This salad is absolutely delicious with creamy, garlic-y flavor.

Roasting the beets brings out the true beet flavor beautifully and doesn’t cause mushy texture.

Creamy beet salad is absolutely delicious and a great alternative to a regular beet salad. Cooked al dente, the roasted beets bring nice texture and flavor!

Here is how I cook my creamy beet salad.

Creamy Beet Salad Ingredients

Creamy Beet Salad- Step 2

Creamy Beet Salad- Step 3

Creamy Beet Salad- Step 4

Creamy beet salad is absolutely delicious and a great alternative to a regular beet salad. Cooked al dente, the roasted beets bring nice texture and flavor!

If you love beets, give it a try. You will not regret. 🙂

Creamy beet salad is absolutely delicious and a great alternative to a regular beet salad. Cooked al dente, the roasted beets bring nice texture and flavor!Enjoy!

Creamy Beet Salad

Creamy beet salad is absolutely delicious and a great alternative to a regular beet salad. Cooked al dente, the roasted beets bring nice texture and flavor!
5 from 1 vote
serves: 8 servings
Prep: 15 minutes
Cook: 1 hour
Total : 1 hour 15 minutes
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Ingredients

  • 7-8 medium beets
  • 4 tablespoons sour cream
  • 2 tablespoon mayo
  • 3-4 garlic cloves
  • Salt and pepper to taste
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • Preheat the oven to 400°F (200°C).
  • Place the beets and garlic cloves on a greased baking sheet. Roast for about an hour, or until fork tender.
  • Once the beets are cooked and cooled, peel them and grate them. Push the roasted garlic through a garlic press, or simply mush them with a fork.
  • In a medium bowl, combined grated beets, sour cream, mayo and roasted garlic. Salt and pepper to taste.

Nutrition Facts:

Calories: 68kcal (3%) Carbohydrates: 7g (2%) Protein: 1g (2%) Fat: 4g (6%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 2g Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 5mg (2%) Sodium: 83mg (4%) Potassium: 247mg (7%) Fiber: 2g (8%) Sugar: 5g (6%) Vitamin A: 63IU (1%) Vitamin C: 4mg (5%) Calcium: 20mg (2%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Salad
Cuisine:American
Diet:Gluten Free
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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  1. Ben says

    Posted on 16 May 2019 at 4:27 pm

    What do you do with the roasted garlic??

    Reply
    • Shinee says

      Posted on 17 May 2019 at 10:18 pm

      Oh man, so sorry, I left it out. Roasted garlic is mixed in with grated beets and other ingredients in step 4. They’ll be super soft and creamy.

      Reply
  2. Joanne T Ferguson says

    Posted on 8 June 2014 at 10:01 pm

    G’day Shinee and congrats also on being featured via The Olive and Grapevine Salad newsletter this week too!
    Cheers! Joanne
    GREAT salad!

    Reply
    • Shinee says

      Posted on 8 June 2014 at 10:59 pm

      Hi, Joanne! Thank you for stopping by! Yes, my beet salad is one of my favorites, and I’m so glad that it was shared on the newsletter! 🙂

      Reply

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