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Creamy Red Beet Salad

Servings 10


  • 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.


  1. Hard boil 4 eggs. Cool them in ice water and peel them. Dice the eggs.

  2. Drain the pickled beets catching the juice in a a bowl to use later. Dice the red beets.

  3. Finely chop a small onion or puree it in the food processor.

  4. Combine all ingredients in a large mixing bowl. Stir the salad until all the ingredients are well mixed.

Recipe Notes

  • 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.