Roasted Beet Salad

Ingredients

• 2 mediumbeetroots
• 120 ml (½ cup)mayonnaise
• 2 cloves, crushedgarlic

Instructions

1. 1

   Prepare the beetroots

   Heat the oven to 200°C (400°F). Wash and scrub the beetroots thoroughly, then pat them dry.

2. 2

   Wrap the beetroots

   Wrap each beetroot securely in aluminium foil and place them in a small baking dish.

3. 3

   Roast until tender

   Bake for 1 hour, then reduce the oven to 180°C (350°F) and bake for a further 1 to 1½ hours, or until a knife pierces a beetroot easily. Let the beetroots cool completely in their foil before adding the mayonnaise.

4. 4

   Mix the salad

   Once completely cool, grate the beetroots into a large bowl. Discard the core and any excess skin, then add the crushed garlic and mayonnaise. Stir well to combine.

5. 5

   Chill before serving

   Refrigerate the salad before serving.

What is roasted beet salad?

Beet salads are found in Russian and Ukrainian cooking, where earthy beetroot is often paired with a creamy dressing. This version keeps the ingredient list short: roasted, grated beetroot, mayonnaise and garlic.

Roasting the beetroots wrapped in foil helps contain their juices as they cook. Once cooled, they make a tender, colourful base for the creamy dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 135 calories, 2g protein, 6g carbs, 12g fat.

The beetroots provide most of the carbohydrates and fibre, while the mayonnaise supplies most of the fat; the garlic contributes only a small amount of each. Pair a serving with a protein-rich main and another vegetable for a more balanced plate.

Roasting the beetroots

Foil wrapping: enclose each beetroot securely and set them in a baking dish to catch any juices that escape. The beetroots roast first at 200°C, then finish at the lower temperature specified in the method.

Tenderness: the cooking time can vary with the size of the beetroots. They are ready when a knife passes through easily.

Cooling and grating

Cool completely: leave the beetroots in their foil until fully cool before adding the mayonnaise. This prevents the dressing from warming as you mix the salad.

Grate carefully: work over a large bowl to catch the juices, and remove any tough core or excess skin as directed.

Balancing the dressing

Mayonnaise: it coats the grated beetroot and brings the mixture together. Stir it in only after the beetroots have cooled.

Garlic: crushed garlic spreads through the salad more evenly than large pieces. Mix it in thoroughly so each portion is seasoned.

Chilling and serving

Chilling: refrigerate the finished salad before serving, as the recipe directs. This also makes it convenient to prepare ahead once the beetroots have cooled.

On the plate: serve it as a side with roast meat, fish or a simple grain dish. Its creamy, earthy flavour also works alongside other cold salads.

Recipe notes & tips

• Choose beetroots of similar size so they are more likely to finish roasting at the same time.
• Scrub the beetroots well before wrapping them, as they are roasted with their skins on.
• Place the foil-wrapped beetroots in a baking dish to contain any juices that leak.
• Use the knife test rather than relying on the clock alone to judge tenderness.
• Wait until the beetroots are completely cool before mixing in the mayonnaise.
• Chill the salad before serving, as directed.

Variations

• Add dill: stir in chopped fresh dill for a herby note.
• Add walnuts: fold in chopped walnuts for crunch.
• Use sour cream: replace some of the mayonnaise with sour cream for a tangier dressing.
• Add spring onion: mix in finely sliced spring onion for a mild savoury bite.

Common mistakes to avoid

• Loose foil wrapping: the beetroots can lose their juices; seal each parcel securely.
• Skipping the knife test: beetroots may still be firm inside; bake until a knife passes through easily.
• Mixing while warm: the mayonnaise can warm up; cool the beetroots completely first.
• Grating without a bowl: beetroot juices can make a mess; grate over a large bowl.
• Adding too much garlic at once: the flavour can dominate; measure the stated amount and mix it in evenly.

How to store

Store the salad in an airtight container in the refrigerator and eat within 3 days. Serve it chilled; reheating is not needed.

Frequently asked questions