Grandma’s Beet Salad
A recipe that smells like home, one my grandma made and my mom carries with love.
When I was little, my grandma would make this salad. Later my mom made it hers, with that touch of flavor only a daughter can inherit. In Colombia each region makes its version: some use more beets, others add more grated carrot, but the heart is always the same.
Beyond tradition, this recipe is also a small dish of nourishment.
Beets are rich in antioxidants and nitrates that help support cardiovascular health and circulation.
Carrots bring beta-carotene, which the body converts to vitamin A, promoting eye health and glowing skin.
Red onions add quercetin and other compounds that support immunity and reduce inflammation.
Together, they’re also a great source of fiber—keeping digestion healthy and supporting overall wellness.
This salad is tradition, pure flavor, health, and an invitation to make it your own too.
What you need
● Knife
● Cutting board
● Bowl
● Pot
● Grater
INGREDIENTS
4 small beets or 2 medium beets, cooked and cut into cubes, with skin.
1 large carrot or 2 small carrots, raw (grated or cubed) — optionally cooked, if you prefer a softer texture
½ red onion, sliced julienne or diced
A splash of lemon juice, to taste
A pinch of salt.
Optional:
2 tablespoons plant-based mayonnaise.
Process
Slice the red onion into julienne or dice, and place into a small bowl. Pour hot water just enough to cover it. Let it rest 5 to 10 minutes. This softens its flavor (a technique similar to tempering).
Drain the onion, then toss together all ingredients (beet, carrot, onion) in a bowl.
Add lemon and salt to taste.
If using mayonnaise, stir it in now so everything is well coated.
Serve and Enjoy!
Notes
● Use the beets and carrots with their skin —it contains fiber and more benefits!
● Raw carrots gives a nice crunchy contrast.
● Try a homemade tofu-mayo, this Tahini Mayonnaise or store bought.
● Refrigerate.
● Don’t throw away the water used to cook the beets: reuse it in smoothies, soups or stews, even turn it into vegetable broth. If you don’t use it in cooking, you can water your plants with it: nutrients shouldn’t go to waste.
Suggested Pairings
This salad pairs beautifully with rice and beans, with plant-based protein, or whole grains. It’s flexible: you can add your favorite dressing or pair it however you like.
Shared with much love in collaboration with Physicians’ Committee for Responsible Medicine, celebrating Hispanic Heritage Month.
From Alegría Vegana: honoring your roots, cherishing your grandmas, and creating with love.
