Are you a beet lover? If so, I’ve got a salad recipe just for you!

What you will need

1 pot

2 medium size beets (or 1 large)

Salt

Garlic Powder

Mayonnaise

How to cook

Step 1: Boil the beets

Cut off the green leaves, wash the beets to make sure there are no pieces of dirt left on them, and place them in the pot. (*Note: do not peel! You will do that later.) Fill the pot with cold water and put it on the stove, on medium fire. When the water starts boiling, reduce the fire to low. Beets take a long time to cook, I usually let them boil for at least 1.5 hours, sometimes 2 hours, depending on how many beets I’ve got and on their size. As the water boils out, keep adding more, making sure that the beets are fully covered.

Step 2: Let the beets cool off

Yes, I know you can’t wait to make and try your new salad, but you will have to be patient. The beets need to cool off before you can proceed. Placing them in cold water will help to speed up the process. (*Note: I usually cook my beets the day before making the salad. This way I can just leave them on the counter and not worry about them till tomorrow.)

Step 3. Peel and grate

Now that the beets are cooked and cooled, it is time to peel them. The skin will be very soft and will come off easily. When you are done peeling, grate the beets. Your hands will be all purple with the juice, so it is wise to have a paper towel ready, or a wet washcloth.

Step 4. Salt, garlic powder, and dressing

Add some salt, some garlic powder, and mayonnaise. Mix it all together. I am not telling you how much salt and garlic powder to use because I don’t know: I just put some and then taste the salad to see whether I’d like it more salty and “garlicy” or not.

That’s it!! Your Beet Lover’s Delight is ready. I usually serve it as a side dish, it goes well with potatoes, steak, pasta, virtually any kind of a meal. Leftovers can be refrigerated and kept for several days… if you manage to keep them that long. Mine usually disappear fast.

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