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Creamy beet salad

Creamy Beet Salad

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Prep Time 25 mins
Cook Time 8 mins
Total Time 33 mins
Course Appetizer, Salad
Servings 6 servings


  • 2 1/5 lbs (1 kg) raw beet (beetroot) - or 2 lbs (900 g) peeled and cooked
  • 4/5 cups (200 ml) heavy cream
  • 1+1 tsp salt
  • 1/2 tsp gorung pepper
  • Pinch of grated nutmeg
  • 2 tsp apple cider vinegar


  • First peel your beets and cut them into 1/6 - 1/3 inch (0.5 - 1 cm) cubes. (If you are using peeled and precooked beets, just cut them into cubes, and go to step 4.)
  • Cook them in as little water that bearly covers them. Add 1 tsp of salt to the water.
  • Cook your beets for 6-8 minutes, so that they stay somewhat crunchy. Don't overcook them!
  • Drain your beets and save the cooking liquid.
  • In a bowl, combine cream and 4 tablespoons of the cooking liquid. Add remaining 1 tsp of salt, ground pepper and nutmeg.
  • Pour the creamy dressing over the warm beets. Toss.
  • Add apple cider vinegar and toss again.
  • Put it in the fridge and let it chill for at least 2 hours. Overnight is better.
  • Toss before serving.