Creamy Beet Salad with Dill
Creamy Beet Salad with Dill
This Creamy Beet Salad with Dill is delicious with golden or purple beets! It makes for an easy and tasty side dish any time of year.
If you’re looking for a new and delicious way to enjoy beets, this Creamy Beet Salad with Dill is a perfect option! Tender beets tossed in a creamy mayo/mustard/dill dressing is a delicious flavour combination that pairs well with many main dishes.
Creamy dressings are amazing with beets.
This salad came about after a dinner at a local restaurant. I’d never thought of pairing beets with a creamy dressing before…I always seem to toss cooked beets with balsamic dressings. But I was blown away with how great beets pair with creamy dressings. I tried to recreate what we ate the best I could, and I really, really love how it turned out. In fact, I’ve made this Creamy Beet Salad several times now and everyone who’s had it loved it! So good.
Creamy Beet Salad Recipe Tips
- BEETS: You can use any type of beets that you prefer: golden beets, purple beets
- COOKING BEETS: For this recipe I boiled the beets. To do this, cut fresh beets (with the peels on) into ~ 1-2 inch chunks and boil for about 15-20 minutes (until tender). Once the beets have cooked, you should be able to just peel the skins off. You can also use roasted beets. This recipe is also perfect for using up leftover cooked beets.
- LEFTOVERS: Store any leftovers in an airtight container in the fridge for up to 3 days.
- MAKE AHEAD: This is a great make ahead salad! You can make it up to 2 days before serving.
Our Favourite
Serving Suggestions:
- This salad pairs perfectly with any meat! BBQ steak, roast chicken or ribs.
- It’s also delicious served alongside salmon.
- This salad is perfect for picnics and potlucks…it’s sturdy for travel!
Creamy Beet Salad with Dill
Ingredients
Beets:
- about 10 medium sized beets gold beets or purple beets
Creamy Dill Sauce:
- 1/4 cup mayonnaise
- 3 tsp prepared mustard
- 1/4 cup fresh dill leaves about 2 tbsp chopped
- 1 tbsp milk
- pinch of salt and ground black pepper
Instructions
Preparing the beets:
- For this recipe I boil the beets, but if you prefer, you can roast them. To boil the beets I cut the medium sized beets in half, leaving the skins attached.
- Boil in a large pot of water for about 20 minutes, or until the beets are tender and can be pieced with a fork.
- Once the beets are done cooking, drain and let them cool for about 5 minutes, then you can remove the skins. They should slide off easily with your hands (see recipe tips/notes above).
- Cut the beets into bite-sized chunks.
- Set aside.
Making the dressing:
- Combine the mayonnaise, mustard, dill, milk, salt and pepper. Mix well (I use a hand blender for this part).
Putting it all together:
- Add the chunks of cooked beets to a serving bowl then add the dressing and mix well.
- If you like you can add more fresh dill as garnish.
- You can serve this salad right away as a warm salad, and it’s delicious! Or, if you prefer it to be a cold salad, let it cool in the fridge for about 1 hour before serving.
More Beet Recipes
Delicious beets!
Have a delicious day!
