Name: Creamy Beetroot Salad Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Eastern European
Ingredients: 4 medium beets (about 1 pound); 1/2 cup plain Greek yogurt; 2 tablespoons mayonnaise; 1 tablespoon lemon juice; 1 teaspoon honey; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons fresh dill (chopped); 2 tablespoons red onion (finely chopped); Extra dill for garnish

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If ever a salad could steal the show at a summer picnic or cozy winter dinner alike, it’s this Creamy Beetroot Salad. Lush cubes of tender, sweet beets are enveloped in a tangy blend of Greek yogurt, mayo, and bright lemon, finished off with fragrant dill and a scattering of red onion. Each bite delivers colorful comfort with refreshing zip, a little crunch, herby perfume, and just the right amount of creamy decadence. Whether you’re a beet devotee or on the fence about this ruby root, this vibrant salad might just become your new obsession!

Creamy Beetroot Salad Recipe - Recipe Image

Ingredients You’ll Need

Part of the magic of Creamy Beetroot Salad is in how every element brings something special to the table. From earthy beets painting everything magenta to yogurt’s cool creaminess and the sparkle of fresh dill, these ingredients are both simple and absolutely essential for that signature flavor and texture.

Beets: The star of the show, offering natural sweetness, vibrant color, and a tender bite that holds up beautifully to the creamy dressing.
Plain Greek Yogurt: Adds a tangy creaminess with a protein boost, plus it helps the salad feel satisfyingly light and refreshing.
Mayonnaise: Lends extra silkiness and a classic richness that binds the dressing together wonderfully.
Lemon Juice: Brightens every bite, balancing out the creaminess and waking up all the flavors.
Honey: Just a hint—it rounds out the edges and brings out the natural sweetness in the beets.
Salt: Essential for bringing those flavors into sharp focus.
Black Pepper: For a little bit of warmth and subtle bite.
Fresh Dill: The secret herby note that makes this salad sing, adding both freshness and depth.
Red Onion: Provides a bit of crunch and a slight sharpness that balances the creamy dressing.
Extra Dill for Garnish: A sprinkle on top for maximum aroma and an inviting, lively finish.

How to Make Creamy Beetroot Salad

Step 1: Cook the Beets

Wash the beets thoroughly to remove any dirt, then place them in a saucepan and cover them with water. Bring the water to a boil, then lower the heat and simmer for 30 to 40 minutes, until the beets are fork-tender. This gentle cooking process brings out their natural sweetness and ensures they’re soft enough to soak up every bit of the creamy dressing later on.

Step 2: Peel and Cube the Beets

Drain the cooked beets carefully and let them cool until you can handle them comfortably. Gently peel off the skins (they should slip off easily), then cut the beets into small cubes. Aim for bite-sized pieces so each forkful is perfectly dressed and easy to eat.

Step 3: Whisk the Creamy Dressing

In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, honey, salt, and black pepper until smooth and fully combined. This mixture will become the lush base that coats the beets and ties all the flavors together.

Step 4: Combine with Dill and Onion

Gently fold the cubed beets, chopped dill, and finely diced red onion into the bowl with the dressing. Toss everything together carefully so every piece is evenly coated but the beets stay whole and pretty. The fresh dill and zingy onion will infuse the salad as it chills.

Step 5: Chill and Garnish

Cover the bowl and refrigerate your Creamy Beetroot Salad for at least 30 minutes. This resting period lets the flavors mingle and deepen. Just before serving, give the salad one last gentle toss and shower the top with extra dill for a touch of freshness and a gorgeous finishing look.

How to Serve Creamy Beetroot Salad

Garnishes

Garnishing your Creamy Beetroot Salad is more than just a finishing touch—it adds extra flavor and visual appeal. A sprinkle of fresh dill brings a pop of green and a burst of herby aroma, while a few delicate slices of red onion or lemon zest can make the whole dish look as lively as it tastes.

Side Dishes

This salad is versatile enough to pair with anything from hearty roast meats and grilled fish, to fluffy pita or a mezze platter featuring olives, cheeses, and dips. It’s lovely nestled next to herbed rice, or as a refreshing side to your favorite Mediterranean main.

Creative Ways to Present

Individual cups or small mason jars turn your Creamy Beetroot Salad into an adorable starter for parties. For a family dinner, serve it mounded over greens or spooned alongside roasted vegetables. It even makes a colorful sandwich filling or toast topper for a vibrant lunch.

Make Ahead and Storage

Storing Leftovers

Any leftover Creamy Beetroot Salad will keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and mingle as it sits, making it even tastier on day two.

Freezing

While technically possible, freezing isn’t recommended for Creamy Beetroot Salad. The yogurt-based dressing and fresh dill can separate and lose their creamy texture after thawing, which takes away from the dish’s signature appeal.

Reheating

No need to reheat—this salad is always best served chilled or at cool room temperature. If it’s straight from the fridge and feels a bit firm, just let it sit out for 10 to 15 minutes, then stir before serving to revive its luscious, silky texture.

FAQs

Can I roast the beets instead of boiling them?

Absolutely! Roasting the beets intensifies their sweetness and adds a deliciously earthy, caramelized flavor to your Creamy Beetroot Salad. Simply wrap whole beets in foil, roast at 400°F (200°C) for about 45–60 minutes, cool, peel, and chop as directed.

Is there a substitute for Greek yogurt?

Yes, you can swap in sour cream for the Greek yogurt if you prefer a richer, tangier taste. Even plain regular yogurt will work in a pinch, though the salad may be a bit looser—just drain off any excess whey first.

How can I make this salad vegan?

Easy! Use a dairy-free yogurt such as coconut or almond milk yogurt, and substitute vegan mayonnaise for the traditional mayo. A touch of maple syrup instead of honey will keep things sweet and plant-based.

Can I make Creamy Beetroot Salad in advance?

Definitely! In fact, letting the salad chill for a few hours makes the flavors even better. Just remember to stir it before serving and add the fresh dill garnish right at the end for maximum color and fragrance.

What kind of beets work best?

Any fresh beet variety will do—classic red beets offer the most vivid color, but golden or even striped Chioggia beets work beautifully and can bring a stunning visual twist to your Creamy Beetroot Salad.

Final Thoughts

I hope this Creamy Beetroot Salad wins you over as quickly as it did for me! With its jewel-like looks and irresistible blend of flavors, it’s a side dish that never fails to earn compliments. Give it a try, and don’t be surprised if you find yourself making it again and again for all kinds of gatherings.

Creamy Beetroot Salad Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Creamy Beetroot Salad is a refreshing and nutritious dish that combines the earthy sweetness of beets with creamy Greek yogurt, zesty lemon, and aromatic dill. This vibrant salad is a perfect side for any meal, adding a pop of color and flavor.

Ingredients

Scale

For the Salad:

4 medium beets (about 1 pound)
1/2 cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh dill (chopped)
2 tablespoons red onion (finely chopped)
Extra dill for garnish

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Instructions

Prepare the Beets: Wash beets, boil for 30–40 minutes until tender, peel, and cube.
Mix Dressing: Combine yogurt, mayonnaise, lemon juice, honey, salt, and pepper.
Toss Ingredients: Add beets, dill, and onion to the dressing, toss gently.
Chill and Serve: Refrigerate for 30 minutes, garnish with dill before serving.