This grated beet salad is bright, tangy, and ridiculously easy to throw together. Sweet earthy beets get shredded into ruby ribbons, then tossed with crunchy dill pickles, a garlicky kick, and just enough pickle juice to make everything sing. It takes about 10 minutes from start to finish, and honestly, most of that time is just grating.
I first made this salad on a Tuesday night when I needed something colorful for dinner recipes, and I had a bag of pre-cooked beets sitting in my fridge. The combo of sweet beets and tangy pickles was so good that I started keeping it on repeat alongside things like my Easy Parmesan Asparagus Pastry Twists or stuffed into Healthy Shredded Tofu Wraps and The Best Potato Galette Recipe. It's one of those simple vegan side dishes that feels fancy but requires almost no effort.
Why You'll Love This Grated Beet Salad
It's insanely quick. You don't need to roast, steam, or pickle anything from scratch. Just grate, chop, mix, and you're done.
The flavors are bold but balanced. Sweet beets, salty pickles, sharp garlic, and a tangy pickle juice dressing create layers of flavor without any fuss.
It's versatile. Serve it as a healthy side dish, toss it with grains, add it to wraps, or pile it onto toast. It works with almost anything.
You probably have everything already. Cooked beets, pickles, garlic, oil, and fresh dill are pantry-friendly staples.
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Ingredients For Grated Beet Salad
Here's what you need to make this easy Grated Beet Salad.
See Recipe Card Below This Post For Ingredient Quantities
Beets: Cooked and peeled beets form the base of this salad. Grating them on a large box grater creates thin, tender ribbons that soak up the dressing beautifully. You can use store-bought pre-cooked beets to save time.
Dill pickles: Finely chopped pickles add crunch, brine, and a tangy contrast to the sweet beets. The pickles keep the salad from feeling too earthy.
Garlic: Freshly minced garlic brings a sharp, pungent kick that balances the natural sweetness of the beets. Use more or less depending on how bold you like your flavors.
Kosher salt: Enhances all the other flavors and brings everything together. Start with the listed amount and adjust to taste.
Sunflower oil: A neutral oil that coats the beets and helps the flavors meld. Olive oil works great too if you prefer a richer taste.
Dill pickle juice: This is the secret ingredient. The tangy brine acts as a dressing and ties the whole salad together without needing vinegar or lemon juice.
Fresh dill: A sprinkle of fresh dill on top adds a pop of herby brightness and makes the salad look restaurant-ready.
How To Make Grated Beet Salad
This Grated Beet Salad with pickles comes together in just a few simple steps.
Grate the beets: Use a large box grater to shred the cooked and peeled beets into a mixing bowl. The beets should look like fluffy, ruby-colored ribbons.
Chop the pickles: Cut the dill pickles into small, bite-sized cubes and toss them in with the grated beets. You want the pickle pieces small enough to distribute evenly throughout the salad.
Add the flavor base: Stir in the minced garlic, kosher salt, and dill pickle juice. Mix everything well so the beets and pickles are evenly coated and the garlic is distributed throughout.
Taste and adjust: Give the salad a quick taste and add more garlic if you like a stronger bite, or a pinch more salt if it needs extra seasoning. You can also add another splash of pickle juice if you want it tangier.
Finish and serve: Top the salad with fresh dill and serve immediately. The colors stay brightest when it's fresh, but it keeps well in the fridge for a few days.
Equipment For Grated Beet Salad
You only need two tools for this 10-minute Grated Beet Salad recipe:
Box grater: A sturdy box grater with large holes makes quick work of shredding the beets. The side with medium to large holes works best for creating tender ribbons.
Mixing bowl: A medium or large bowl gives you enough room to toss everything together without making a mess. Glass or stainless steel bowls work perfectly.
Substitutions and Variations
Swap the oil: Use olive oil instead of sunflower oil for a richer, more Mediterranean flavor. Avocado oil works well too.
Try different pickles: Use bread-and-butter pickles for a sweeter version, or swap in pickled jalapeños if you want some heat.
Add texture: Toss in toasted walnuts, sunflower seeds, or chopped almonds for extra crunch.
Mix in fresh herbs: Swap the dill for fresh parsley, cilantro, or mint depending on what you have on hand.
Make it creamy: Stir in a spoonful of Greek yogurt or vegan mayo for a grated beet salad with mayo variation.
Add sweetness: Grate in a tart apple or some shredded carrot for a grated beetroot and apple salad or grated beetroot and carrot salad twist.
Storage Your Grated Beet Salad
Store this Grated Beet Salad in an airtight container in the refrigerator for up to 4 days. The flavors actually get better after a few hours as the beets soak up the pickle juice and garlic.
The salad will release some liquid as it sits, which is totally normal. Just give it a quick stir before serving. If it looks too wet, drain off a little of the excess liquid.
This salad doesn't freeze well because the texture of the beets gets mushy after thawing.
Serving Suggestions
This vegan Grated Beet Salad works in so many ways:
As a side dish: Serve it alongside grilled chicken, roasted fish, or any protein. It's especially good with rich, fatty meats because the tangy flavors cut through the richness.
In grain bowls: Pile it onto quinoa, farro, or brown rice with some hummus, roasted chickpeas, and a drizzle of tahini.
As a sandwich filling: Layer it onto toasted bread with avocado, arugula, and a smear of goat cheese or cream cheese.
With eggs: Serve it alongside scrambled eggs or a soft-boiled egg for a bright, colorful breakfast.
Expert Tips
Use pre-cooked beets for speed. You can find vacuum-sealed cooked beets in most grocery stores. They save you the step of roasting or steaming beets yourself.
Grate the beets on the largest holes. This creates tender ribbons that aren't too thick or too thin. If the pieces are too fine, the salad can get mushy.
Don't skip the pickle juice. It's what makes this salad tangy and bright without needing extra vinegar or lemon. The brine also helps the flavors meld together quickly.
Adjust the garlic to your taste. If you love garlic, add an extra clove or two. If you're more cautious, start with two cloves and taste before adding more.
Let it sit for a few minutes. Even though this salad is ready in 10 minutes, letting it rest for 5 to 10 minutes before serving lets the flavors marry together beautifully.
Use fresh dill if you can. Dried dill works in a pinch, but fresh dill adds a pop of color and a brighter, more aromatic flavor.
FAQ
What to put in Grated Beet Salad?
You can add all kinds of ingredients to grated beet salad depending on your taste. Common additions include shredded carrots, chopped walnuts, crumbled feta or goat cheese, fresh herbs like parsley or cilantro, and tangy dressings made from lemon juice or vinegar. For a heartier salad, try adding cooked chickpeas or lentils. Start with the basic recipe and build from there based on what you have in your fridge.
Can you grate and eat raw beetroot?
Yes, you can absolutely grate and eat raw beetroot. Raw beets are crunchy, sweet, and packed with nutrients. Just peel them first and use a box grater or food processor to shred them. Raw grated beetroot works beautifully in salads when tossed with a tangy dressing or citrus juice to soften the earthy flavor. My kids actually prefer raw beets because they're sweeter and less earthy than cooked ones.
Can shredded beets be eaten raw?
Shredded beets can definitely be eaten raw and are totally safe to consume. They're actually really nutritious when raw because the heat from cooking can break down some of the vitamins. The key is to dress them with something acidic like lemon juice, vinegar, or pickle juice to balance the earthy sweetness. Raw shredded beets are great in slaws, grain bowls, or mixed into salads with other crunchy vegetables.
How long can Beet Salad stay in the fridge?
Grated Beet Salad stays fresh in the fridge for up to 4 days when stored in an airtight container. After that, the texture starts to soften and the flavors can become a bit dull. The salad might release some liquid as it sits, which is totally normal. Just give it a quick stir and drain off any excess liquid before serving. If you notice any off smells or sliminess, it's time to toss it out.
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Grated Beet Salad
Ingredients
- 6 small beets cooked and peeled (for grating)
- 4 dill pickles finely diced (about 1 cup, for crunch)
- 3 cloves garlic minced (adjust to taste)
- 1 teaspoon kosher salt or to taste
- 2 tablespoons sunflower oil or substitute olive oil
- 1 tablespoon dill pickle juice optional, adjust for tang
- 1 tablespoon fresh dill chopped (for garnish)
Instructions
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Grate the cooked and peeled beets using a large box grater into a mixing bowl.
- Dice the dill pickles into small, bite-sized pieces and add them to the bowl.
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Stir in the minced garlic, salt, and dill pickle juice until evenly combined.
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Taste and adjust seasoning with extra garlic or salt if desired.
- Sprinkle chopped fresh dill on top and serve immediately or chilled.
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