Best Beet Salad

17 Reviews Add a Pic
  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m

“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.”

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Adjust Servings

Original recipe yields 6 servings


  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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Reviews (17)

Rate This Recipe


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

mr. josh!

mr. josh!

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



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!

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Amount Per Serving (6 total)

  • Calories
  • 185 cal
  • 9%
  • Fat
  • 16.3 g
  • 25%
  • Carbs
  • 7.2 g
  • 2%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 77 mg
  • 26%
  • Sodium
  • 181 mg
  • 7%

Based on a 2,000 calorie diet



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Beet Salad


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German-Style Beet Salad