Recipe by SheCooksToConquer
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.
Top Review by Mia in Germany
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
- 8 medium beets, cooked and peeled (see NOTE)
- 1⁄4 cup sour cream
- 1 teaspoon prepared white horseradish
- 1 teaspoon Dijon mustard
- 2 tablespoons mayonnaise
- 2 tablespoons minced scallions
- 2 tablespoons chopped fresh dill
Directions See How It's Made
- 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.