Easy German Beet Salad (Rote Beete Salad)
This easy German beet salad is a perfect go-to side dish to any meal. You can make it with tangy or creamy dressing depending on the main dish you are serving.
Equipment
- 1 Whisk
- 1 small bowl
- 1 medium bowl
Ingredients
- 4 small or medium beets, scrubbed and washed well
- ½ small onion
- 4 Tablespoons olive oil
- 1 Tablespoon apple cider vinegar
- ¼ teaspoon salt, adjust to taste
- ¼ teaspoon caraway seeds, crushed with fingers
- ¼ teaspoon black pepper, adjust to taste
Creamy dressing
- ½ cup mayonnaise
- 2 Tablespoons sour cream
- 1 teaspoon white wine vinegar or apple cider vinegar
- ¼ teaspoon teaspoon salt, and black pepper
Instructions
- Boil or roast whole beets until tender, about 30-40 minutes. Let them cool down.
- Peel the beets and slice or cube them (up to your preference). Finely dice the onion.
- In a small bowl, whisk 4 tablespoon olive oil, 1 tablespoon apple cider vinegar and ¼ teaspoon salt until emulsified.
- In a medium bowl, add sliced red beets, diced onion, crushed caraway seeds. Pour the dressing over the salad and mix it well until each beet slice is well coated. You can serve it right away or chill it in the fridge for a few hours. Enjoy!
Creamy dressing
- In a bowl, add ½ cup mayo, 2 tablespoon sour cream, 1 teaspoon apple cider vinegar, salt and pepper. Whisk to combine.
- Use it instead of vinegar based dressing to make creamy German beet salad.
Notes
Beets: use small or medium beets for salads, as they taste sweeter.
Onions: if you do not like raw onion, use chives instead.
Dressing: vinegar based dressing goes better with starchy sides and heavier meats, such as pork or beef. Creamy one pairs well with seafood, chicken or turkey.
Nutrition
Calories: 178kcalCarbohydrates: 13gProtein: 2gFat: 13.5gSodium: 252mgFiber: 4gSugar: 9g
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