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Beet Salad with carrots and cilantro

Beet Salad

4.77 from 13 votes
Creamy beet salad recipe made with tender red beets, carrots, mayo, and fresh cilantro. Light, refreshing, and the perfect make-ahead side for BBQs, potlucks, or weeknight dinners—even beet skeptics will love it!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 6 servings
Course: BBQ Side dish, Salad, Side Dish
Cuisine: American

Ingredients

  • 4 large red beets (washed and stems cut off)
  • 2 cup carrots (peeled)
  • 2 tbsp cilantro (chopped, plus more for garnish)
  • 2 tbsp diced onion
  • ¼ cup light mayonnaise
  • kosher salt ( and black pepper, to taste)

Instructions

  • Boil beets in water until soft, about 50 minutes. Peel and cut into small ½" cubes.
  • Add the carrots to the boiling water and cook 15-20 minutes until tender. Drain and cut into bite size cubes.
  • Combine diced onion, carrots, beets, mayonnaise, cilantro, salt and pepper.

Notes

Makes 6 cups

Nutrition

Serving: 1cup salad, Calories: 65kcal, Carbohydrates: 10g, Protein: 1.5g, Fat: 2.5g, Saturated Fat: 0.5g, Sodium: 145mg, Fiber: 3g, Sugar: 6g
- WW Points: 1