Creamy Beet Salad

"BEETS , you either love 'em or you hate 'em. I just love them! Here is a great salad. It is perfect for a picnic or pot luck. Good for Thanksgiving and Christmas Holidays too (I just love the pretty red color)!"
photo by abloom69 photo by abloom69
photo by abloom69
Ready In:
1hr 20mins




  • Peel and slice beets into a mixing bowl.
  • Add onion and cucumber.
  • Mix remaining ingredients in a separate bowl, add salt and pepper to taste.
  • Pour over vegetables.
  • Toss vegetables and dressing lightly to coat.
  • Refrigerate for at least 2 hours for flavors to blend or overnight.
  • Serve chilled. Enjoy!
  • Note: Cook time is for boiling beets.

Questions & Replies

Got a question? Share it with the community!


  1. Fantastic. I used pre-cooked beets and left the onion out. Super quick and healthy. Thanks for the great recipe!
  2. Yum~! I cooked the beets in the oven wrapped in foil to preserve their flavor and juice and just slipped off the skins. I used a little less mayo and more horseradish but otherwise followed the recipe. Then, I cooked the beet greens with a little onion, garlic, vinegar and red pepper. Mmmmm.
  3. Fabulous! I did tweak the dressing a bit; I used very little mayo, more lowfat sour cream, and a LOT more horseradish. I used increased the vinegar/sugar addition by another teaspoon or two ... the sugar balanced out my reducing the mayo. It was really wonderful -- thanks for posting.
  4. This tasted great! I substituted a non-processed sugar, but I do not think in a dish like this it would alter the end result much if at all. The second time I made it I was out of cucumber so I served it on a bed of lettuce greens, very good. What little was left (with no salad to go with it) I sliced a hard-boiled egg to mix in, my favorite yet!
  5. Farmer's market has beets right now. My husband likes them "just boiled with salt and pepper and butter" but, heck, you can do that with the ones out of the can! This is surprisingly good and we have enjoyed it.


  1. This is a winner. The only change I made was to substitute 3 small shallots for the red onion. I think it's best to chill overnight.



Find More Recipes