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Beet Salad

James Carrier
Yield Makes about 3 cups; 10 to 12 servings as part of an appetizer menu
Notes: If you have a mandoline or a slicer, use the julienne attachment to cut the beets into slender, even matchsticks in step 1. You can make the salad up to 1 day ahead; cover and chill. Before serving, taste and add more rice vinegar if desired. Serve as a canapé topping with rye bread or crackers.


  • 1 1/2 pounds beets (greens trimmed before weighing), rinsed
  • About 1/3 cup sour cream
  • 1 tablespoon chopped fresh dill
  • Salt and pepper
  • About 1 tablespoon rice vinegar

Nutrition Information

  • calories 31
  • caloriesfromfat 42 %
  • protein 0.8 g
  • fat 1.4 g
  • satfat 0.8 g
  • carbohydrate 4.2 g
  • fiber 0.4 g
  • sodium 32 mg
  • cholesterol 2.8 mg

How to Make It

  1. Place beets in an 8-inch square baking pan. Add 1/2 inch water. Cover pan tightly with foil and bake in a 375° regular or convection oven until beets are just tender when pierced, 45 to 60 minutes. When cool enough to handle, peel and cut into matchstick-size strips (see notes).

  2. In a bowl, combine beets and 1/3 cup sour cream and mix gently to coat; if you'd like your salad more moist, stir in a little more sour cream. Stir in dill and salt, pepper, and vinegar to taste.