Peggy's Beet Salad
Author: Nicole
Ingredients
  • 2 pounds red beets
  • 3 carrots, peeled and finely diced
  • ¼ cup finely minced sweet yellow onion
  • ¼ cup mayonnaise
  • 1 tablespoon champagne or white balsamic vinegar
  • 1-1/2 tablespoons chopped flat leaf parsley, divided
  • Fine sea salt and freshly ground pepper
Instructions
  1. Clean beets and cut off tops and bottoms. You do not need to peel them. Depending on the size of beets, cut them in half or quarters. You want the pieces to be roughly the same size. Place beets in a steamer basket, fill the bottom of the pot with water and cover. Set over high heat and steam until beets are easily pierced with a knife, about 30 to 40 minutes. Be careful not to overcook as you want them to hold their shape and not be too mushy.
  2. Once beets are cool enough to handle, slip off the peels and cut the beets into small pieces, about the size of a blueberry (I like to wear gloves so the beets don’t stain my hands.) Place beets in a bowl and cool to room temperature. Add carrots, onion and 1 tablespoon parsley.
  3. In a small bowl, whisk mayonnaise and vinegar together. Season with salt and pepper.
  4. Mix dressing with beets, carrots and onions.
  5. Refrigerate until ready to serve. Salad can be made 24 hours in advance.
  6. Garnish with remaining ½ tablespoon parsley just before serving.
Recipe by Riegl Palate at https://www.rieglpalate.com/peggys-beet-salad/