My Mom is known for her creamy red beet salad. She can be counted on to bring it to carry-in dinners and family picnics. Not only is it delicious and colorful, but this creamy red beet salad is so easy to make you will take it to dinners, too!
If I have my act together, I usually make my salad the day before the event so that the flavors have time to blend together. Sure, it tastes good if you eat it an hour after making it, but it doesn’t compare to the flavor a day after you make it.
Creamy Red Beet Salad
Let me preface this recipe with a warning:
My Mom and I have given this recipe out to many people but they usually complain that it never tastes like ours.
Mainly, the flavor stems from the red beets. My Mom and I use the same pickled red beet recipe so we get the same tasting salad.
I’m not saying you have to pickle your own beets for this recipe, but look for pickled beets that don’t have any extra spices like dill or cinnamon. Spices throw a wrench in the flavor! I can my pickled beets with vinegar, sugar, beet water and salt. Nothing extra.
Step 1: Hard Boil Eggs
The first thing I do is get the eggs boiling. Ideally they have time to cool for several hours, but sometimes I’m running super late and just have to slice and dice warm eggs.
Read More: How to Make Perfect Hard Boiled Eggs
While the eggs are cooling, I move on.
Step 2: Dice the Red Beets
I have one of these amazing egg slicers that I use for everything. Just put the red beet in there and slice. Then put it in the other way and slice. [Check out this cool slicer with different blade options!] This makes nice, small pieces in little time. Otherwise, just dice up the pickled red beets with a knife.
Make sure you buy PICKLED red beets! (Preferably without extra spices like dill or cinnamon.) This salad will not be delicious with any other kind of red beets.
Step 3: Dice the Eggs
If you want, save a few slices of egg for garnishing the top of your salad. The yellow and white really pop against the pink salad.
Step 4: Puree the Onion
Or just chop it. I don’t like biting into a huge chunk of onion in my salad so I throw the onion in my mini food processor. The small pieces blend better with the salad and are more kid-friendly!
If you have picky onion eaters, just use a onion powder or dried minced onion instead of fresh onions. There will be less crunch.
This recipe doesn’t take much onion, so use the rest of your pureed onions in a supper dish or omelet. Otherwise, put your left over onion in a small jar, stir in enough olive or avocado oil to coat everything and keep in your fridge for a couple days.
Step 5: Measure the Mayonnaise
When I am taking this dish to a carry-in, I always use store bought mayo. If I make it for myself at home, I use my mayo recipe that calls for raw eggs.
Firstly, I don’t want to serve raw eggs without everyone knowing it. Secondly, at carry-ins, dishes usually sit out on the counter for several hours without refrigeration. Not good for raw eggs.
P.S. I love this sliding measuring cup from Pampered Chef! It takes the mess out of measuring things like mayo, honey and peanut butter.
Step 6: Combine Ingredients
Step 7: Enjoy!
Put the salad in an air tight container (preferably glass or stainless so the onions don’t taint a plastic container) in the fridge. One batch fits great in a two quart container. Let it cool. Stir before serving to incorporate any juices.
Remember that juice you were saving when you drained the beets? It makes the most delicious pickled eggs!
- Just put several hard boiled eggs in the juice and let it sit in the fridge for 24 hours or so.
- Drain off the juice, slice the eggs in half and serve.
- Beautiful. Easy. Scrumptious.
Read More: 7 Ways to Enjoy Hard Boiled Eggs
Creamy Red Beet Salad
- 1 quart pickled red beets
- 4 hard boiled eggs
- 1 ¼ cup mayonnaise
- ½ tsp salt
- 2 tbsp pureed onion Or use 1 tsp onion powder.
Hard boil 4 eggs. Cool them in ice water and peel them. Dice the eggs.
Drain the pickled beets catching the juice in a a bowl to use later. Dice the red beets.
Finely chop a small onion or puree it in the food processor.
Combine all ingredients in a large mixing bowl. Stir the salad until all the ingredients are well mixed.
- This salad is best when it sits overnight in the fridge and all the flavors have a chance to blend. The sitting time will also create some juices so don't add more mayo right away if you think it will be too dry.