Creamy Beetroot Salad

• Vegan
• Gluten free
• Paleo

• Produce

  • 5 Beets, medium sized
  • 2 tsp Garlic powder or 2 cloves fresh garlic

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Mayo or 2+ tbsp olive oil
  • 2 tbsp Vinegar

Found on letthebakingbeginblog.com

Ingredients

• 5 medium sized beets or 3-4 cans of canned beets (plain, not pickled)
• 2-3 Tbsp vinegar
• 2 tsp garlic powder or 2 cloves fresh garlic, pressed
• 2+ Tbsp mayo OR 2+ Tbsp olive oil
• Salt & Pepper

Directions

• Put thoroughly washed beets in a pot and cover with water by about 1-2 inches. If using pressure cooker, seal with a lid, bring to a boil and then cook for about 1 hour. If using regular pot, cook for about 2 hours or until beets can be pierced with a toothpick with little resistance.
• Drain the water and let cool. As soon as beets are cold enough to handle peel off the skin.
• If using canned beets, just drain and discard the water.
• Grate the beets, add salt, pepper, garlic or garlic powder, vinegar and mayo. Stir. Taste and adjust the amount of seasoning and mayo/oil to your liking. Store covered in the refrigerator up to 3 days.