This cold red beet salad with carrots, mayonnaise, and cilantro is creamy, tangy, and surprisingly refreshing—an ideal side for summer BBQs, potlucks, or easy meal prep. Bright in color and flavor, this creamy beet salad is a lighter alternative to potato salad and a great way to introduce skeptics to the deliciousness of beets.
Red Beet Salad
I’ll be honest—beets were never my first choice, but this creamy beet salad changed my mind. Tender cooked red beets combined with sweet carrots, light mayonnaise, diced onion, and plenty of fresh cilantro create a balanced dish that’s cool, creamy, and satisfying. It’s excellent served cold and holds up well for make-ahead meals. Serve it as a BBQ side, bring it to a potluck, or keep it in the fridge for quick weeknight dinners. If you prefer a raw version, consider a raw beet salad with apples and carrots for a different texture and flavor profile.
Why This Beet Salad Works
If you’re unsure about beets mixed with mayonnaise, this combination is worth trying. The mayo mellows the earthy beet flavor while cilantro lifts the salad with freshness. Readers often report being surprised at how tasty and addictive this salad is. Key benefits include:
- Make-ahead friendly: Flavors meld and improve after a few hours in the refrigerator.
- Perfect for warm weather: Cold and creamy, it’s a refreshing addition to hot-day menus.
- Lighter than potato salad: A lower-carb alternative when you want something creamy without as many starches.
- Great for beet skeptics: The combination of mayo, onion, and cilantro softens the beet’s earthiness.
- Diet friendly: Easily adapted for vegetarian or vegan diets (use vegan mayo), and naturally gluten-free.
What You’ll Need
Below are the main ingredients for this creamy red beet salad. Exact measurements are included in the recipe card further down.
- Red beets: Stems removed and washed; choose similarly sized beets so they cook evenly.
- Carrots: Peeled and cut into bite-size pieces for texture and color.
- Fresh cilantro: Chopped to brighten the salad.
- Onion: Diced for a bit of crunch—red onion or scallions work well.
- Light mayonnaise: For creaminess; swap vegan mayo to make the recipe dairy-free and vegan.
- Salt and black pepper: To taste.
Beet Salad Recipe
Summary: A creamy red beet salad made with cooked beets, carrots, light mayo, diced onion, and cilantro. Cold, refreshing, and easy to prepare ahead for gatherings or meals.
Yield: 6 servings (about 6 cups total). Serving size: 1 cup salad.
Prep time: 15 mins. Cook time: ~1 hour. Total time: ~1 hour 15 mins.
Ingredients
- 4 large red beets, washed and stems cut off
- 2 cups carrots, peeled
- 2 tbsp cilantro, chopped, plus extra for garnish
- 2 tbsp diced onion
- 1/4 cup light mayonnaise (or vegan mayo)
- Kosher salt and black pepper, to taste
Instructions
- Cook the beets: Place the whole washed beets in a large pot and cover with water. Bring to a boil and simmer until tender, about 50 minutes depending on size. They should be easily pierced with a fork.
- Add carrots: Remove the cooked beets with a slotted spoon or strainer. Add the carrots to the boiling water and cook for 15–20 minutes until tender. Drain and let both vegetables cool.
- Peel and chop: When cool enough to handle, rub the beet skins off under running water or peel with a paring knife. Cut beets and carrots into small 1/2″ cubes.
- Assemble the salad: In a large bowl, combine the cubed beets and carrots with diced onion, mayonnaise, chopped cilantro, salt, and pepper. Toss gently to coat and adjust seasoning to taste.
- Chill and serve: Refrigerate for at least an hour to let the flavors meld. Garnish with additional cilantro before serving.
Notes
Makes about 6 cups. Refrigerate up to 4 days. Because the salad contains mayonnaise, keep it refrigerated and do not leave at room temperature for more than 2 hours.
Nutrition (per 1 cup)
Calories: 65 kcal • Carbohydrates: 10 g • Protein: 1.5 g • Fat: 2.5 g • Fiber: 3 g • Sugar: 6 g • Sodium: 145 mg
How to Make Beet Salad
Prep the onion and cilantro while the beets and carrots cook. Once the vegetables are cooled and cubed, assembly takes only a few minutes. The salad tastes best after chilling so the flavors have time to meld.
Variations
- Precooked beets: For a time-saving option, use precooked beets sold in the produce section or rinsed canned beets—fresh cooked delivers the best texture and flavor.
- Golden beets: Swap red beets for golden beets for a milder flavor and a different color profile.
- Roasted beets: Roast beets wrapped in foil at 400°F on a rimmed baking sheet for 50–75 minutes until fork-tender, then cool, peel, and cube.
- Onions: Use scallions or red onion for a different bite.
- Vegan: Use vegan mayonnaise to make the salad fully plant-based.
- Herbs: If cilantro isn’t your favorite, substitute parsley, dill, or chives.
- Unexpected additions: Some people add peas, dill, or even small cooked sausages for a unique twist—feel free to experiment.
Serving Suggestions
This red beet salad pairs well with grilled proteins and classic summer sides. It makes a colorful accompaniment to:
- Grilled chicken breasts, pork chops, or salmon
- Potluck sides like creamy cucumber salad, macaroni salad, grilled corn, tomato salad, or coleslaw
Storage Tips
- Make ahead: Prepare the salad a day before serving to allow flavors to develop.
- Refrigeration: Store in an airtight container for up to 4 days. Discard if left at room temperature longer than two hours.
Feedback from Cooks
This beet salad has been popular with home cooks. Readers report enjoying variations such as using pre-cooked beets, adding peas, swapping herbs, or using canned beets in a pinch. It’s a versatile recipe that adapts well to taste preferences.
More Beet Recipe Ideas
If you love beets, try these other beet-based recipes for inspiration: Beet salad with goat cheese and candied pecans; Turmeric braised chicken with golden beets and leeks; Beet hummus; Golden beet salad; Salmon salad with beets, arugula, pistachios, and pomegranates.
If you make this healthy beet salad recipe, consider sharing a photo on social media and tagging friends who would enjoy a bright, make-ahead side dish. Enjoy!
