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!
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
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.
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
Ben says
What do you do with the roasted garlic??
Shinee says
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.
Joanne T Ferguson says
G’day Shinee and congrats also on being featured via The Olive and Grapevine Salad newsletter this week too!
Cheers! Joanne
GREAT salad!
Shinee says
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! 🙂