Prep 10 mins
Cook 1 hr
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.
- 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.
- Slice, dice or chop the beets. I usually cube them into 1/2 size.
- Place all the remaining ingredients (except the dill) in a serving bowl, add the beets and mix gently but thoroughly.
- Refrigerate for 1-2 hours.
Wonderful beet salad! I 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!
Yes, very nice. A lot like my own beet salad, just a little difference in measurements. Must say I cheated and bought already cooked beets (lazy, lazy.......). The salad is easy to make and since we also like the sauce/dressing so much I doubled that too. Thanks for posting.