Name: Grated Beet Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Eastern European
Ingredients: 6 small beets (cooked, peeled, and grated on a large grater); 4 dill pickles (finely chopped, about 1 cup); 3 cloves garlic (finely minced, or more to taste); 1 teaspoon kosher salt (or more to taste); 2 tablespoons sunflower oil (or olive oil); 1 tablespoon dill pickle juice (or more to taste); 1 tablespoon fresh dill (for serving)

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Introduction

This Grated Beet Salad is a vibrant and tangy dish that’s ready in just 10 minutes. Combining sweet beets, zesty dill pickles, and a hint of garlic, it’s a refreshing side that’s perfect for any meal.

A deep red beet salad with small shiny chunks of diced cucumber is neatly piled in a single mound at the center of a white ceramic bowl with a wavy, flower-like edge. The salad shows a moist, shredded texture with pieces of beetroot glistening under light, and a small sprig of fresh green dill lies on top. A tortoiseshell-handled spoon rests inside the bowl to the right side, partially submerged in the salad. Around the bowl, small white dishes hold more dill and diced cucumber, and there are sprigs of fresh dill and a dried red flower scattered on a white marbled surface. A folded light pink cloth napkin lies nearby, with part of a pale pink bowl visible at the top edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 small beets (cooked, peeled, and grated on large grater)
4 dill pickles (finely chopped, about 1 cup)
3 cloves garlic (finely minced or more to taste)
1 teaspoon kosher salt (or more to taste)
2 tablespoons sunflower oil (or use olive oil)
1 tablespoon dill pickle juice (or more to taste)
1 tablespoon dill (for serving)

Instructions

Step 1: Grate cooked and peeled beets on a large box grater into a bowl.
Step 2: Chop dill pickles into small bite-sized cubes and add them to the beets.
Step 3: Add the minced garlic, kosher salt, dill pickle juice, and sunflower oil. Mix well to combine.
Step 4: Taste the salad and adjust the garlic, salt, or pickle juice to your liking.
Step 5: Top the salad with fresh dill and serve immediately.

Tips & Variations

Use olive oil instead of sunflower oil for a richer flavor.
Add a splash of lemon juice for extra brightness.
Try adding finely chopped fresh herbs like parsley or chives for more freshness.
For a creamier texture, stir in a spoonful of sour cream or Greek yogurt before serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld and intensify over time. Give it a good stir before serving again; if it seems dry, add a little extra dill pickle juice or oil. This salad is best enjoyed chilled or at room temperature.

How to Serve

A close-up view of a white plate with a single layer of finely shredded, deep red beet salad mixed with small chunks of lighter red and pale green vegetables, all piled loosely in the center. The salad has a glossy, moist texture and a small sprig of fresh green dill placed on top as a garnish. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beets instead of cooked?

Raw beets can be used if you grate them finely, but cooking makes the beets softer and enhances their natural sweetness, which balances better with the tangy pickles.

How can I make this salad vegan?

This recipe is naturally vegan as it uses vegetable oils and no animal products. Just be sure to use vegan-friendly pickles and avoid adding any dairy if you try variations.