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Beet Salad

4.77 from 13 votes

Creamy beet salad recipe made with tender red beets, carrots, mayo, and fresh cilantro. Light, refreshing, and the perfect make-ahead side for BBQs, potlucks, or weeknight dinners—even beet skeptics will love it!

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Yield: 6 servings

Course: BBQ Side dish, Salad, Side Dish

Cuisine: American

Ingredients

4 large red beets (washed and stems cut off)
2 cup carrots (peeled)
2 tbsp cilantro (chopped, plus more for garnish)
2 tbsp diced onion
¼ cup light mayonnaise
kosher salt ( and black pepper, to taste)

Instructions

Boil beets in water until soft, about 50 minutes. Peel and cut into small ½" cubes.
Add the carrots to the boiling water and cook 15-20 minutes until tender. Drain and cut into bite size cubes.
Combine diced onion, carrots, beets, mayonnaise, cilantro, salt and pepper.

Notes

Makes 6 cups

Nutrition

Serving: 1cup salad, Calories: 65kcal, Carbohydrates: 10g, Protein: 1.5g, Fat: 2.5g, Saturated Fat: 0.5g, Sodium: 145mg, Fiber: 3g, Sugar: 6g

- WW Points: 1

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