Ingredients
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8
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1/4
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1
-
1
-
2
-
2
-
2
-
-
-
-
-
-
-
-
Directions
Chilled Beet Salad, I got this from Raymond Sokolov’s Jewish American Kitchen I’m posting his introduction as is, because I agree with it 100% I’ve tweaked the quantities a bit, and it is delicious He says Here is my favorite of all salads Bland, solid, earthy beets are enlivened with a mayonnaise spiked with horseradish, mustard, sour cream, and scallions When I make it, I double the sauce because it’s so delicious! Total time includes the time to cook and peel the beets , Wonderful beet salad! used Greek sheep’s yoghurt and added a little lime juice to make it more like sour cream, and it was fabulous Thanks for sharing :)Made for Think Pink 2012, A hit at a late summer picnic! To dress it up a little I lined the bowl with small fresh beet and basil leaves with a couple of sprigs as a garnish Thanks for something different to try!
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Steps
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1
Done
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Note: the Best Way I've Found to Peel/Cook Beets Is from Mary Winecoff's Baked Beets Recipe (http://Www.recipezaar.com/251586). She Wraps Each Beet in a Square of Tin Foil and Bakes Them at 400 Degrees For a Hour to an Hour and a Half. When Beets Are Cool Enough to Handle, Just Slip the Skins Off. |
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2
Done
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Slice, Dice or Chop the Beets. I Usually Cube Them Into 1/2 Size. |
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3
Done
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Place All the Remaining Ingredients (except the Dill) in a Serving Bowl, Add the Beets and Mix Gently but Thoroughly. |
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4
Done
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Refrigerate For 1-2 Hours. |
