For a richer flavor, use homemade mayonnaise. Feel free to add a splash of vinegar for extra tang. Garnish with fresh parsley or cilantro for a pop of color and freshness.
Red Salad
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PREP TIME15 mins
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COOK TIME2 hrs
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TOTAL TIME2 hrs 15 mins
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SERVING4 People
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VIEWS145
A vibrant and refreshing salad featuring the earthy sweetness of beets, balanced by the creamy tang of mayonnaise and mustard. This colorful dish is a delightful accompaniment to any meal, adding a touch of brightness and flavor.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate48 g
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Cholesterol2 mg
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Fiber6 g
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Protein5 g
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Saturated Fat1 g
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Sodium195 mg
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Sugar10 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
30 mins
In a large pot, combine the beets and cover with water. Bring to a boil over medium-high heat and cook for about 30 minutes, or until the beets are slightly tender.
02
Step
30 mins
Add the potatoes to the pot and continue to cook for another 30 minutes.
03
Step
15 mins
Add the carrots and continue boiling until all the vegetables are tender, about 15 minutes.
04
StepDrain the vegetables and allow them to cool until they can be handled comfortably.
05
StepOnce cooled, cut the beets, potatoes, and carrots into evenly sized cubes. Place them in a serving bowl.
06
StepGently stir in the mayonnaise and mustard, ensuring that all the vegetables are well coated. Adjust the amount of mayonnaise and mustard to your preference.
07
StepServe warm or chilled, as desired.
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RECIPE REVIEWS
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Please Rate
Alta Kozey
Jun 30, 2025I was never a beet fan, but this salad has completely changed my mind!
Bella Durgan
Jun 25, 2025I substituted vegan mayo and it was still delicious!
Dahlia Bauch
Mar 26, 2025The perfect accompaniment to grilled chicken or fish.
Angeline Fisher
Feb 25, 2025So easy to make and a huge hit at potlucks!
Pearline Hahn
Jun 26, 2024A family favorite! We make it every week.
Edd Bechtelar
Apr 27, 2024I added a pinch of smoked paprika and it gave it a wonderful depth of flavor.
Adan Prosacco
Jan 16, 2024My kids even love this salad! A great way to sneak in some extra veggies.