Name: Grated Beet Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Eastern European
Ingredients: 6 small beets (cooked, peeled and grated on large grater); 4 dill pickles (finely chopped, about 1 cup); 3 cloves garlic (finely minced or more to taste); 1 teaspoon kosher salt (or more to taste); 2 tablespoons sunflower oil (or olive oil); 1 tablespoon dill pickle juice (or more to taste); 1 tablespoon fresh dill (for serving)

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Introduction

This Grated Beet Salad is a quick and flavorful dish you can prepare in just 10 minutes. Combining sweet beets with tangy pickles and garlic, it’s a refreshing side that brightens any meal.

A creamy white plate with a textured rim holds a single layered dish of dark red shredded beets mixed with small, light green pickle cubes scattered on top. A silver spoon with a dark tortoiseshell handle sits on the right side of the plate. Around the plate are small white dishes shaped like flowers holding fresh dill, coarse salt with a small spoon, and more light green pickle cubes. In the upper right corner, there is a light pink plate partially shown, and a pink cloth napkin lies at the bottom right on a white marbled surface. Some fresh dill sprigs and a dried red rose decoration are also placed around the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 small beets (cooked, peeled, and grated on a large grater)
4 dill pickles (finely chopped, about 1 cup)

3 cloves garlic (finely minced or more to taste)
1 teaspoon kosher salt (or more to taste)

2 tablespoons sunflower oil (or use olive oil)
1 tablespoon dill pickle juice (or more to taste)

1 tablespoon dill (for serving)

Instructions

Step 1: Grate the cooked and peeled beets on a large box grater into a bowl.
Step 2: Chop the dill pickles into small bite-sized cubes and add them to the grated beets.

Step 3: Add the minced garlic, kosher salt, dill pickle juice, and sunflower oil to the bowl. Mix everything well to combine.
Step 4: Taste the salad and adjust garlic or salt as desired.
Step 5: Top the salad with fresh dill before serving and enjoy.

Tips & Variations

For a creamier texture, add a spoonful of plain yogurt or sour cream when mixing the ingredients.
Try substituting sunflower oil with extra virgin olive oil for a richer flavor.
Use fresh dill if available for the best herb flavor.

Add a squeeze of lemon juice for extra brightness if you don’t have pickle juice.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld even more after resting. Serve chilled or at room temperature, and stir well before serving.

How to Serve

A close-up view of a single-layer salad made of finely shredded deep red beets mixed with small cubes of lighter colored vegetables, probably apple or turnip, placed on a white plate with a crinkled texture. The salad is topped with a small sprig of fresh green dill in the center. The plate sits on a white marbled surface that contrasts with the bold red of the salad. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beets for this salad?

Raw beets are too firm and hard to grate finely; it’s best to cook and peel them first to achieve the right texture.

What can I substitute for dill pickle juice?

If you don’t have dill pickle juice, lemon juice or a splash of vinegar can add a similar tangy brightness to the salad.