Beet and Egg Salad
This simple beet and egg salad has a pleasantly creamy texture and bold garlic flavor. It is quick to assemble once the beets and eggs are cooked and chilled.
Updated : 06 October, 2026
Easy
About 30 min.
Ingredients
2
Beetroot
3
Eggs
1
Garlic
2 tablespoon
Mayonnaise
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Cook the beets and eggs beforehand and allow them to cool completely. You can use store-bought or homemade mayonnaise.
Step 2
Place the eggs in cold water and bring to a boil over low to medium heat. Cook for 9 minutes after the water begins boiling, then transfer the eggs to cold water and cool completely. Peel and cut them into medium-sized cubes.
Step 3
To boil the beets, place them in a saucepan, cover with cold water and bring to a boil. Reduce the heat and cook for 30–60 minutes, depending on their size. Alternatively, wrap them in foil and bake at 350°F for 30–40 minutes, or cook in the microwave on high for 6–8 minutes. Cool, peel and cut the beets into large cubes.
Step 4
Peel the garlic and press it into the mayonnaise, or finely grate it.
Step 5
Mix the mayonnaise and garlic until evenly combined.
Step 6
Place the chopped eggs and beets in a bowl. Season with salt to taste and add the garlic mayonnaise.
Step 7
Mix the beet and egg salad thoroughly and refrigerate for approximately 1 hour so the flavors can blend. Serve chilled.
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