Finger-Licking Beet Salad
The simplest and most budget-friendly salad - perfect as a side for meat! Finger-Licking Beet Salad is quick to make. The only time-consuming part is boiling or baking the beet. You can enhance it with garlic, herbs, spices, or other vegetables. Dress with oil, mayonnaise, or sour cream.
Updated : 04 August, 2025
Easy
About 30 min.
Ingredients
1
Beetroot
1
Onion
20 grams
Vegetable oil
2 tablespoon
Tomato paste
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
I use one very large beet, but you can use 2-3 small ones instead. Trim off the leaves and roots. Rinse the beet well under running water. If it’s store-bought, it may already be cleaned and trimmed.
Step 2
The beet must be boiled. Do not peel it before cooking. Place it in a pot, cover with water, and bring to a boil. Cook in boiling water until tender, which usually takes 40-60 minutes depending on size.
Step 3
Let the cooked beet cool, then peel off the skin.
Step 4
Peel the onion and rinse it in cold water. Then finely chop it. To reduce eye irritation while chopping, rinse the onion and knife with cold water.
Step 5
Heat a little vegetable oil in a skillet and sauté the chopped onion over low heat for 2-3 minutes until it becomes translucent and soft.
Step 6
While the onion cooks, grate the boiled beet using a coarse grater.
Step 7
Add the grated beet to the skillet with the sautéed onion. Add tomato paste. Season with salt and spices to taste. Mix everything well and continue to cook for another 15 minutes.
Step 8
During this time, excess moisture will evaporate from the beet. Remove the pan from the heat and let it cool. Optionally, add a little garlic for aroma.
Step 9
Transfer the finished beet salad to a serving bowl and serve. Enjoy your meal!