Beet Salad

Beet Salad Recipe
James Carrier
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.


Makes about 3 cups; 10 to 12 servings as part of an appetizer menu

Recipe from


Nutritional 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


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


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.