Red beets, cilantro, carrots, onion and mayonnaise, a perfect side dish at your next BBQ that goes great with chicken, fish or steak. If you haven't tried beets yet, I promise you this is delicious. This was the recipe that got me to love beets. Similar to a potato salad without all the points. Hubby liked it too to his surprise, even had seconds!
Red Beet Salad
Servings: 3 • Serving Size: 1/3rd • Old Points: 1 pt • Points+: 1 pt
Calories: 48.4 • Fat: 2.4 g • Protein: 0.8 g • Carb: 6.4 g • Fiber: 1.5 g
Ingredients:
- 2 large beets, washed and stems cut off
- 1 cup carrots, peeled and cooked
- 1 tbsp cilantro, chopped
- 1 tbsp diced onion
- 2 tbsp light mayonnaise
- salt and pepper
Directions:
Beets are now one of my favorite things to put in salad. Thx for the recipe!
ReplyDeleteI have beets sitting in my fridge with no ideas how to use them - until now. Thanks for the great idea! I think I am going to add in cooked corn and vinegar. Will let you know how it turns out! :)
ReplyDeleteSounds like a recipe!
ReplyDeleteThanks
Rebecca
Any changes when you use canned beets?
ReplyDelete@Valerie- Canned beets will work fine. Nothing beats fresh beets when possible!
ReplyDeleteI just started WW 2 weeks ago, and I've used 2 of your recipes already! They were delicious by the way. For this recipe, when you say cook the carrots, is that in the oven? Or, do I boil them like the beets? Thanks for your help!
ReplyDeleteHi Natalie - Happy you liked them! I boil the carrots until tender. They cook much quicker than the beets.
ReplyDeleteI just adore beets in any form! We are growing quite a lot in our garden, so this will definitely be on the menu some point soon!
ReplyDeleteRoasted beets are a fave, but honestly, they're good however they come. Nice summer salad.
ReplyDeletemade this tonight to go with the barbeque. cooking is never a smooth operation with me. Firstly didn't have enough carrots (and neither did the local shop!), but got stepdad to solve that issue. Then ran out of (extra light) mayo - so used low fat/light creme fraiche instead.
ReplyDeleteStill well worth the effort for something new to do with my favourite veg - other than eat it as it is!
Can this recipe be made by roasting the beets instead of boiling?
ReplyDeleteIf so, any tips on how to do this??
Love your website and have found it great for finding recipes for entertaining! Finally, recipes that look and taste delicious, but can help me stay on track!
Sure, bake at 375°F, wrap in foil and place in the oven. Roast until tender, about 1 hour.
ReplyDeleteLove Love Love!!!! Sooooo delicious.
ReplyDeleteTried it today, and it was absolutely delightful! I love adding just a bit of garlic to beet salads for a little extra zing.
ReplyDeleteToss a little fat free or low-fat feta in here? Delish.
ReplyDelete2 Thumbs up! This was super good. Having more with lunch today. I cooked the beets in my pressure cooker (quick and easy).
ReplyDeleteI've always loved beets! This was excellent! It went great with our pork steaks and Labor Day!
ReplyDeleteDo I use miracle whip or heilmans for the beets?
ReplyDeleteI like Helmann's Light
ReplyDeleteThis recipe was awesome! YUM!
ReplyDeleteHi Gina
ReplyDeleteI joined WW 2 weeks, and stumbled onto your site while looking for WW recipes and I LOVE your site, I have used recipes from your site almost everyday since finding it. This is one of my favorites thou, I love beets and they are so good for you.I love that you have a picture with all the recipes and the points too....awesome, thankyou for all your hard work:)
Leeanne
I have never liked beets, but had some in a salad over Christmas and decided they might be worth a second chance. I made this for dinner tonight and I could not stop eating it!! This will be something I make again and again. Thanks so much!
ReplyDeleteAnn
Gina, this may be a dumb question, but do you serve this warm or cold- or either? I can't wait to make it, but I think I will have leftovers and wasn't sure if it was ok in refrigerator for a day or so!
ReplyDeleteAnn, this was the recipe that got me to like beets!
ReplyDeleteThis can be eaten cold, so yes you can refrigerate leftovers.
I grew up eating a version of this salad, my mom and aunt had us loving beets from a young age! Always a favorite. In my mom's version, she uses sweet white corn in there instead of the carrots, it's a wonderful compliment to the beets. so yummy!
ReplyDeleteCan I use fat free miracle whip instead of the light mayo? Will FF miracle whip affect the points value?
ReplyDeleteYes of course you can! Not sure of it lowers the points.
ReplyDeleteThis is a common recipe in my family's Haitian culture. Sometimes they even combine it with potatoes. I could never bring myself to like beets even past childhood! I am a rare case though among them.
ReplyDeletemy mom made this all the time growing up she also added whipped cream and lighter on the mayo and peas! awesome with grilled leg quarters
ReplyDeleteCan't wait to try! Although, I don't care for cilantro, what herb would be a good substitute? Thanks!
ReplyDeleteMaybe it's because I have an almost un-healthy love of beets but I read through this recipe and immediately thought "ew! mayo??". but then I read all the rave reviews and thought maybe I was missing something. Because I know not everyone loves beets like I do, I was looking for a recipe to make them "friendly" to the others coming to the Mem Day BBQ I went to this weekend. I had a bunch of gorgeous dark red beets and a bunch of golden beets from the farmer's market, a bunch of carrots as well and got to work on the recipe. I guess I didn't get very far as I just don't like beets boiled. So I roasted them. Blanched the carrots, chopped my cilantro, diced my onion and then stood there and had a stare-off with the mayo. Really? I'm supposed to add mayo? I scooped a few out and mixed them off to the side and tasted them. Couldn't bring myself to do it. So I opted instead for a drizzle of balsamic vinaigrette. I tried, I really really tried, but just couldn't pull the mayo-trigger (and I like mayo!). So with my modification, the beets were delicious. Although, not really true to the recipe. (Sorry!) But if it's getting non-beet lovers on board with beets, I'm all for it! Go beets!
ReplyDeleteI absolutely LOVE beets and so does my entire family. I'm sure this will be a hit. I have so many beets processed and frozen that I don't know what to do with. This recipe will surely help me use some of them up. Thank you!
ReplyDelete2 large beets = how many cups chopped?
ReplyDeleteI've roasted some beets - some the size of cherry tomatoes and some as big as large sweet potatoes.
My family makes this all the time but we make it a potato salad. Same ingredients but with potatoes, some Italian dressing and Parmesan cheese. We call it the "Pink Potato Salad".
ReplyDeleteMy husband and I love beets and this is a great recipe for them. I like to make extra and keep it in the fridge. It definitely tastes better as it marinates and I use it as a "go-to" snack when I'm feeling peckish...I love mayo, although I have made this several times with Italian dressing also. Like I said, it tastes good a few days later.
ReplyDeleteGina, the recipes are great and it's really the only thing keeping us on WW. Thanks for all the hard work you must be putting in it.
JUST tried this tonight....My husband and I are obsessed with beets and LOVED it! Thanks Gina!
ReplyDeletewhere did you get this? this recipe have been in my family for generations! my grandma used to make it and serve it with white rice and chicken. hmmm so good.
ReplyDelete