Beet Salad with Garlic and Mayo

Cooking method

1. Step 1:

   

   Gather the ingredients for the beet salad. This is the simplest of salads — all you need is beets, garlic cloves, and mayo. To make it truly homemade, and that much more wholesome, you can make the mayonnaise yourself.

2. Step 2:

   

   The key step in this salad is cooking the beets. To boil them, you'll need 1 to 1½ hours depending on their size. This time I decided to roast them, which keeps more of the nutrients. To do that, wash each beet, wrap it in foil, and put it in a 350–375°F (180–190°C) oven for 50–60 minutes. Then take them out, unwrap them, and let them cool.

3. Step 3:

   

   Peel the cooled beets and rinse them under cold water. Then grate each one on the coarse side of a grater and put it in a salad bowl.

4. Step 4:

   

   Peel the garlic cloves and put them through a press. Add the crushed garlic to the beets in the bowl. How much garlic to use is a matter of taste — for some people one clove is plenty, for others five isn't enough. So add a clove, taste, and add more if you want.

5. Step 5:

   

   Add the mayonnaise. How much? Beet salad comes out juicy, so you don't need a lot — though it's up to you; I've seen people who drench it in mayo. When I add mayonnaise, I skip the salt, but if the salad tastes underseasoned to you, go ahead and add a little salt to taste.

6. Step 6:

   

   Toss the salad, chill it briefly, and it's ready to serve. It pairs beautifully with all kinds of dinner dishes.