Grated Beet Salad (Ready in 10 Minutes) Recipe
A bright, tangy grated beet salad tossed with dill pickles, garlic, and a touch of oil, finished with fresh dill for a zesty, no-cook side dish in about 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: International
- Diet: Vegan
Ingredients
Scale
Beets
- 6 small beets, cooked, peeled and grated on a large grater
Dill Pickles
- 4 dill pickles, finely chopped (about 1 cup)
Garlic
- 3 cloves garlic, finely minced (or more to taste)
Salt
- 1 teaspoon kosher salt (or more to taste)
Oil
- 2 tablespoons sunflower oil (or olive oil)
Dill Pickle Juice
- 1 tablespoon dill pickle juice (or more to taste)
Dill for Serving
- 1 tablespoon finely chopped dill (for garnish)
Instructions
- Prepare the beets: Grate cooked and peeled beets on a large box grater into a bowl.
- Add the mix-ins: Chop the dill pickles into small bite-sized cubes and add to the beets.
- Flavor the salad: Add the minced garlic, salt, and dill pickle juice and mix well to combine.
- Taste and adjust: Taste the mixture and adjust with more garlic or salt if desired.
- Finish and serve: Top with chopped dill and enjoy.
Notes
- For extra brightness, add a squeeze of lemon juice before serving.
- Can be made up to 2 hours ahead; refrigerate and bring to room temperature before serving.
- Best served slightly chilled or at room temperature.
Keywords: beet salad, grated beet, dill pickle, garlic, quick salad, no-cook
