Description
A refreshing and quick Grated Beet Salad that combines the earthy sweetness of beets with the tangy crunch of dill pickles and a hint of garlic. Ready in just 10 minutes, this vibrant salad is perfect as a light side dish or a healthy snack.
Ingredients
Scale
Salad 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)
Instructions
- Grate the Beets: Using a large box grater, grate the cooked and peeled beets into a large mixing bowl to create fine beet shreds that will provide the salad’s base.
- Add Pickles: Finely chop the dill pickles into small, bite-sized cubes. Add them to the grated beets to impart a tangy crunch.
- Combine Garlic and Seasoning: Mince the garlic cloves finely and add them along with kosher salt and dill pickle juice to the beet and pickle mixture. Stir well to combine all flavors evenly.
- Adjust Seasoning: Taste the salad and add more garlic or salt if desired, mixing again to ensure balanced flavor.
- Garnish and Serve: Sprinkle fresh dill over the top before serving for an aromatic, fresh finish. Enjoy immediately or chill briefly if preferred.
Notes
- Beets can be roasted or boiled until tender before grating.
- If fresh dill is unavailable, dried dill can be used but reduce quantity as it’s more concentrated.
- This salad can be stored in the refrigerator for up to 2 days.
- For an oil-free version, omit the sunflower oil and increase pickle juice slightly.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (assuming beets are pre-cooked)
- Category: Salad
- Method: No-Cook
- Cuisine: Eastern European
Keywords: beet salad, grated beets, quick salad, dill pickle, healthy side dish, vegetarian salad
