Name: Grated Beet Salad (Ready in 10 Minutes) Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: International
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 finely chopped dill (for garnish)

Jump to Recipe

Introduction

This fresh beet salad comes together in minutes and delivers bright color and zippy flavor. Grated beets mix with dill pickles, garlic, and a touch of pickle juice for a quick, tangy side or topping.

A white round dumpling rests on a white plate with a soft, wavy edge, filled with a deep red beet mixture that looks glossy and chunky, topped with small pale yellow potato cubes and a bright green dill sprig for color, while a tortoiseshell spoon partly rests on the edge of the dumpling. The dish sits on a white marbled surface with scattered extra beet shreds and dill sprigs around, giving a fresh garden look, and a pale pink cloth is visible in the corner. 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)
1 teaspoon kosher salt (or more to taste)
2 tablespoon sunflower oil (or 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 to the beets.
Step 3: Add the minced garlic, salt, dill pickle juice and mix well to combine.
Step 4: Taste to see if you’d like more garlic or salt and adjust to your liking.
Step 5: Top with dill and enjoy.

Tips & Variations

For a milder flavor, reduce the garlic by half. For a sharper kick, add an extra clove.
Swap dill pickles for a quick pickle brine of lemon juice and a pinch of sugar for a different brightness.
Lightly chill the salad before serving to enhance the flavors.

Storage

Store in a covered container in the refrigerator for up to 2 days. Bring to room temperature before serving for a more vibrant aroma.

How to Serve

A white bowl holds a bright, glossy mound of shredded beetroot salad in deep red pieces, with small chunky beet bits scattered through the mix. Layer 1 is a base of finely shredded beet shreds, evenly spread across the bowl. Layer 2 adds chunkier beet pieces and tiny light-red juices that give the dish a juicy look. Layer 3 sits on top with pale yellow-orange apple bits peeking through and a fresh green dill sprig laid across the center as a bright garnish. The bowl is set on a white marbled texture background, and the whole dish looks rich and moist with a glossy glaze. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beets?

Yes, you can grate raw beets, but cooking them first softens the texture and sweetness for a milder salad.

Can I make this ahead?

Yes, mix the beets, pickles, garlic, salt, and pickle juice. Add dill and oil just before serving to keep the flavors fresh.