Addicting combination of sweet, earthy, and savory, with little bursts of heat, this salad is as simple as it gets with only THREE ingredients. Pairs very well with black rye sourdough bread.
Ingredients
3 large sweet red beets (or more smaller beets)
3 Tbsp mayonnaise
4 large cloves fresh garlic
Instructions
- Wash and place beets in large pot.
- Cover with water and bring to boil.
- Lower temp and allow to simmer until beets are easily pierced with fork.
- Remove beets from water and allow to cool.
- Peel the beets and remove ends.
- Grate into large bowl
- Peel and chop garlic.
- Add garlic and mayo to beets and mix.
- Cover and place in refrigerator for at least a few hours to overnight to allow flavors to blend. Best enjoyed next day with a slice of hearty rye sourdough.
Notes
* Select good beets that are sweet and not woody. This can be tricky to accomplish. Organic, local, or backyard beets frequently give the best results. My favorite variety is Detroit dark red. Size is not an indication of quality.
* Mayo can be adjusted to taste. I use Veganaise.
* Boil a couple of extra beets and save the boiling water to make borscht!