Garlic Beet Salad for Passover (A Sweet and Tangy Classic)

Looking for a vibrant and refreshing Passover side dish? This simple beet salad is sweet, tangy, and full of flavor, with tender beets tossed in a light garlic dressing.

It’s easy to prepare, naturally kosher for Passover, and adds beautiful color and brightness to your Seder table. Best of all, it can be made ahead and tastes even better as it sits.

Ingredients

• 3 medium beets

• 3 garlic cloves, minced

• 2 tablespoons vinegar

• 1 tablespoon vegetable oil

• 1 teaspoon sugar

• Salt, to taste

Instructions

1. Cook the beets
   Place the beets in a pot and cover with water. Bring to a boil, then reduce to a simmer and cook for about 45 to 60 minutes, until the beets are tender when pierced with a knife.

2. Cool and peel
   Drain and let the beets cool slightly. Once cool enough to handle, peel off the skins and rinse if needed.

3. Slice
   Cut the beets into thin slices or small wedges, depending on your preference.

4. Prepare the dressing
   In a small bowl, mix the minced garlic, vinegar, oil, sugar, and a pinch of salt.

5. Combine
   Pour the dressing over the beets and toss well to coat evenly.

6. Let it rest
   Let the salad sit for at least 30 minutes before serving to allow the flavors to absorb.

Tips for Best Results

• Slice the beets evenly for a better texture and presentation

• Adjust vinegar and sugar to balance sweetness and tanginess to your taste

• Chill before serving for a more refreshing dish

• This salad keeps well and can be made a day in advance

Serving Suggestions

Serve chilled or at room temperature as part of your Passover meal. This beet salad pairs beautifully with fish, meat, and other traditional holiday dishes.

Why You’ll Love This Recipe

This beet salad is simple, flavorful, and visually stunning. It brings a perfect balance of sweet and tangy flavors while adding color and freshness to your Passover table.