For the best flavor, use freshly cooked beets. You can roast them, boil them, or even buy them pre-cooked. Feel free to adjust the amount of sugar and vinegar to your liking, depending on the sweetness of your beets and your preferred level of tanginess. If you don't have fresh dill, you can use 1 teaspoon of dried dill. For a creamier salad, you can substitute some of the mayonnaise with sour cream or Greek yogurt. This salad is best served chilled. It can be made ahead of time and stored in the refrigerator for up to 24 hours.
Sherwood Mohr
Jun 24, 2025I added a dollop of sour cream to the mayonnaise for a richer taste. It was delicious!
Dion Keeling
Jun 18, 2025This salad was a huge hit at my summer barbecue! Everyone loved the sweet and tangy flavor.
Vesta Runolfsdottir
Jun 13, 2025I substituted agave for the sugar and it tasted great!
Mary Jast
May 17, 2025Wonderful recipe! I've made it 3 times this month already!
Nels Marks
Mar 9, 2025My kids usually don't like beets, but they actually enjoyed this salad!
Terry Pouros
Feb 7, 2025This recipe is so easy to make, and it's a great way to use up leftover cooked beets.
Delaney Macgyver
Jan 17, 2025I let the salad marinate for a full hour, and the flavors were incredible.
Amely Ruecker
Jan 2, 2025I couldn't find fresh dill, so I used dried dill instead. It still tasted great.