Beet Salad

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.

Yield: Makes about 3 cups; 10 to 12 servings as part of an appetizer menu
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 31
  • Calories from fat: 42%
  • Protein: 0.8g
  • Fat: 1.4g
  • Saturated fat: 0.8g
  • Carbohydrate: 4.2g
  • Fiber: 0.4g
  • Sodium: 32mg
  • Cholesterol: 2.8mg

Ingredients

  • 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

Preparation

  1. 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. 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.
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