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. 🙂
Creamy Beet Salad
- 7-8 medium beets
- 4 tablespoons sour cream
- 2 tablespoon mayo
- 3-4 garlic cloves
- Salt and pepper to taste
- 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.