Description
This creamy beet salad with mayo, carrots, and cilantro is bright, fresh, and perfect for BBQs—an easy, unexpected side even beet skeptics love.
Yield: 6servings | Serving Size: 1cup salad
Ingredients
4largered beets, washed and stems cut off
2cupcarrots, peeled
2tbspcilantro, chopped, plus more for garnish
2tbspdiced onion
¼cuplight 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.
Last Step:
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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
