Recipes,  Salads

Lemony Beet Salad

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You can give your spring table a pop of bright color with bright and creamy Lemony Beet Salad.  So delicious and flavored with lemon and delicate celery leaves!

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5 from 1 vote

Lemony Beet Salad

Encharted Cook | Jan Nunes
You can give your spring table a pop of bright color with bright and creamy Lemony Beet Salad. So delicious and flavored with lemon and delicate celery leaves!
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Appetizer, Salad, Side Dish
Servings: 8
(Tap or Hover to Scale Servings)

Ingredients

  • 2 Pounds Red Beet Roots, Cooked, Peeled and Finely Shredded
  • 1/2 Cup Minced Celery and Inner Leaves from 1 Stalk of Celery
  • 2 Tablespoons Lemon Zest
  • 1 Tablespoon Lemon Juice
  • 1/2 Teaspoon Salt
  • 1/4 to 1/3 Cup Mayonnaise

Instructions

  • Place beets in a large saucepan, cover with water and cook on medium heat until beets are just barely tender. Drain beets, rinse with cold water, and allow beets to cool. Peel beets and shred using a fine grater. Take small handfuls of shredded beets and place them in paper towels. Gently squeeze excess moisture from the beets. Place “dried” beets in a large mixing bowl. Fluff shredded beets with a fork.
  • Cut the large fibrous end from the stalk of celery and discard. Wash ribs well and dry with a clean kitchen cloth or paper towel. Select only the pale yellow ribs and leaves and mince them to make 1/2 cup. Add minced celery and leaves to the beets and mix well with a fork.
  • Add lemon zest, lemon juice, and salt, and again stir with a fork. Add 1/4 cup mayonnaise and mix well. Add additional mayonnaise, one teaspoon at a time until you reach your desired consistency.
  • Serve in a bowl as a side dish or plate with celery leaves as an appetizer. If not serving immediately, refrigerate.

Recipe Notes

•  Use only the celery ribs from the inner most part of the stalk; the pale yellow ribs and leaves.
•  Salad can be plated with celery leaves, deep colored greens, curly endive, or nestled inside Belgium endive or a delicate inner celery stalk.
•  Original recipe by my Grandma, Evy May circa 1967

Nutrition

Calories: 50kcal | Carbohydrates: 11g | Protein: 1g | Sodium: 238mg | Potassium: 384mg | Fiber: 3g | Sugar: 7g | Vitamin A: 65IU | Vitamin C: 8.4mg | Calcium: 23mg | Iron: 0.9mg
All nutritional information on this site is an estimate. Your results may vary.
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