This Grated Beet Salad is a vibrant, tangy, and refreshing dish that comes together in just 10 minutes! With naturally sweet beets, crunchy dill pickles, and a garlicky kick, each bite is packed with flavors and textures. Serve it as an easy side dish, a sandwich filling, or even a topping for grain bowls!
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Why This Recipe Works
This grated beet salad is an absolute lifesaver when I need something quick, fresh, and packed with flavor. It’s a simple toss-together dish with just five pantry staples, but don’t let the short ingredient list or quick prep time fool you.
The earthy sweetness of beets pairs perfectly with the tangy crunch of pickles and a garlicky punch that ties everything together. You seriously won’t be able to get enough of this combination! Plus, it’s vegan, gluten-free, and loaded with nutrients, so it works for just about everyone!
Serve it as a standalone side, pile it onto grain bowls, spoon it over hummus and pita, or use it as a tangy topping for sandwiches and wraps. However you enjoy it, this salad is guaranteed to be a hit. And if you’re short on time, check out Instant Pot Beets recipe to cook your beets in half the time!
Ingredients
- Beets: Naturally sweet and earthy, beets make a delicious salad base. Choose small to medium beets for the sweetest flavor and most tender texture.
- Dill Pickles: These add a tangy, crunchy contrast to the beets’ natural sweetness. Use fermented pickles for extra probiotics or regular dill pickles for a classic flavor.
- Garlic: Freshly minced garlic gives the salad a bold, pungent kick. Adjust the amount based on your preference (a little goes a long way!).
- Sunflower Oil: This mild, nutty oil gives the salad richness without overpowering the other ingredients.
- Dill Pickle Juice: Adds an extra layer of acidity and brightness to the salad. If you love a punchy, briny flavor, don’t skip this!
- Fresh Dill: Brings a fragrant, herbaceous touch that pairs beautifully with both the beets and pickles. Use fresh dill for the best flavor!
Instructions
- Prepare the Beets: Once your beets are cooked, make sure they’re fully cooled down and peeled. Grate them using a large box grater and place them in a mixing bowl.
- Chop the Pickles: Finely chop the dill pickles into small bite-sized pieces and add them to the bowl with the beets.
- Add the Seasonings: Mince the garlic cloves finely and mix them into the beets and pickles. Sprinkle in the kosher salt.
- Dress the Salad: Drizzle the salad with sunflower oil and dill pickle juice, then mix everything well to combine. Adjust the salt or garlic to taste if needed.
- Garnish & Serve: Top the salad with fresh dill and serve immediately, or chill for 30 minutes to let the flavors meld. Enjoy as a side dish, salad topping, or sandwich filling!
Substitutions & Variations
- Beets: You can swap cooked beets for raw grated beets if you prefer a crunchier texture and earthier flavor.
- Dill Pickles: No dill pickles on hand? Feel free to use cornichons, sauerkraut, or capers.
- Garlic: If fresh garlic is too strong, try roasted garlic for a milder, sweeter flavor.
- Oil: You can substitute sunflower oil with olive oil, avocado oil, or walnut oil if you prefer.
- Dill Pickle Juice: Use lemon juice or apple cider vinegar if you don’t have pickle juice on hand.
- Herbs: For a different flavor profile, fresh parsley or chives can be used instead of dill.
- Nuts & Seeds: Mix in toasted walnuts, sunflower seeds, or almonds for extra texture.
- Make it a Meal: Top with crumbled feta cheese or a scoop of Greek yogurt for added protein and creaminess.
Storing
This grated beet salad keeps well, making it a great make-ahead option for meal prep or entertaining guests. Just follow these simple storage tips:
- Fridge: Store leftovers in an airtight container for up to 4 days. The flavors will continue to develop as it chills, making it even tastier over time.
- Freezer: I don’t recommend freezing this salad, as the texture of the beets and pickles will become too soft and watery once thawed. It’s best to keep it in the fridge.
- Prep Ahead: You can grate the beets and chop the pickles in advance. Store them separately, then mix with the dressing just before serving to keep everything fresh.
Expert Tips
- Cook Beets in Advance: Cooking your beets ahead of time makes assembling this salad even quicker and easier on the day of serving.
- Use a Box Grater: A large-hole grater works best for an ideal shredded texture—fine grating can make the salad too mushy.
- Chill for the Best Flavor: Let your grated beet salad sit for at least 30 minutes before serving so the flavors have a chance to meld together.
- Adjust the Sweetness: If your beets taste too earthy, add a teaspoon of honey or maple syrup to balance the flavors.
FAQs
You can boil, roast, steam, or pressure cook them. Roasting brings out the natural sweetness, while pressure cooking is the quickest method.
After cooking, let them cool slightly and rub the skins off with a paper towel or your hands. The skin should slide off quite easily!
Yes! Many grocery stores sell pre-cooked beets in vacuum-sealed packs, which work great in this recipe.
Related Recipes
If you enjoyed this grated beet salad, be sure to check out some more salad favorites like these:
If you try this Grated Beet Salad recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Grated Beet Salad (Ready in 10 Minutes)
Equipment
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 tablespoon sunflower oil, or use olive oil
- 1 tablespoon dill pickle juice, or more to taste
- 1 tablespoon dill, for serving
Instructions
- Grate cooked and peeled beets on a large box grater into a bowl.
- Chop dill pickles into small bite sized cubes and add to the beets.
- Add the minced garlic, salt, dill pickle juice and mix well to combine.
- Taste to see if you’d like more garlic or salt and adjust to your liking.
- Top with dill and enjoy.
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