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!

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.

Here is how I cook my creamy beet salad.

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

Enjoy!

Print Recipe

Did you make this recipe?
Leave a review » Submit a photo »

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!

Ingredients:

• 7-8 medium beets
• 4 tablespoons sour cream
• 2 tablespoon mayo
• 3-4 garlic cloves
• Salt and pepper to taste

Directions:

1. Preheat the oven to 400°F (200°C).
2. Place the beets and garlic cloves on a greased baking sheet. Roast for about an hour, or until fork tender.
3. 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.
4. In a medium bowl, combined grated beets, sour cream, mayo and roasted garlic. Salt and pepper to taste.

All images and text ©Shinee D. for Sweet & Savory

All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!