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Beet Salad





Yields
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.

Beet Salad




James Carrier
 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
Step 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).

Step 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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories31
% Daily Value *
Total Fat 1.4g2%

Saturated Fat 0.8g4%
Cholesterol 2.8mg1%
Sodium 32mg2%
Total Carbohydrate 4.2g2%

Dietary Fiber 0.4g2%
Protein 0.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.