Best Beet Salad


"My Mom's recipe for cold beet salad -- the only way she could get us kids to eat beets! Now I add hard-boiled eggs and it is even better. People who do not normally like beets will probably like them this way."


55 m {{adjustedServings}} servings 185 cals
Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
  2. Before cooking the beets, wash them gently under cold water, being careful not to pierce the thin skin. Place in a saucepan and cover with cold water. Bring water to a boil and cook until they pierce easily with a thin knife, about 15 minutes.
  3. To peel cooked beets, cut off both ends, then hold the beets under cold running water and slip off the skins. Leave to cool until able to handle, then grate them into a medium bowl.
  4. Add eggs, mayonnaise, salt and pepper; mix gently. Cover and chill for at least 1 hour before serving.
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  1. 21 Ratings


beets are good with mayo just less like two tablespoons add eggs and potatos and green pees.Very good salad to go with spanish rice

This has become my favorite way to eat beets. I altered the recipe a bit. I added carrots which I steam whole with the beets and then dice. I also add lemon juice and cilantro to taste. Yum!

the mayo. didn't really go with the beets all that well.