Creamy Beet Salad
Can be doubled | Can be halved | Makes great leftovers
In this recipe, simply steamed beets are paired with a ridiculously easy dressing and some crisp raw red onion to create an elegant appetizer or side dish that is a treat for the eyes and the taste buds. While beets are available all year round, their peak season around these parts is from June through October, so I’ve been taking advantage of the gorgeous varieties available from our local farmers lately. When you buy a bunch, save those beet greens too – they’re fantastic sauteed with a touch of garlic or added to soups! ~ Susan
2 medium-small beets, or 1 large
2 tablespoons thinly sliced red onion or sweet vidalia onion
1 tablespoon mayonnaise
1 teaspoon apple cider vinegar
sea salt and freshly ground black pepper to taste
optional – chopped parsley, dill or chervil for garnish
Scrub the beets well or peel them.
Slice into thin slices.
Steam beet slices for 3 minutes or just until fork-tender.
Let beet slices cool to room temperature.
In a small dish combine mayo, vinegar, a touch of salt and a good dose of pepper.
Place beets, red onion, and dressing mixture into a mixing bowl and toss gently just until combined. Divide equally onto two plates.
Garnish with fresh chopped herb of your choice and serve!
I like this salad on its own as an appetizer or snack.
It’s a great side dish for lemony grilled chicken, along with some green vegetables such as steamed broccoli, asparagus or green beans or a green salad.