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."
photo by Susiecat too photo by Susiecat too
photo by Susiecat too
photo by wrench57 photo by wrench57
photo by Chef Joey Z. photo by Chef Joey Z.
photo by PanNan photo by PanNan
Ready In:
1hr 10mins




  • NOTE: The best way I've found to peel/cook beets is from Mary Winecoff's Baked Beets recipe ( 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.

Questions & Replies

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  1. 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 :)<br/>Made for Think Pink 2012
  2. wrench57
    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!
  3. Chef Dudo
    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.
  4. Chef Joey Z.
    Yummy! This salad is very good. I bought some beets mostly for the greens and wasn't sure what to do with the beets themselves, so when i saw this I knew I had to try it. I made it vegan by using soy cream cheese in this. I didn't have any scallions, so used two small shallots and I used dried dill as I didn't have the fresh. It was delicious. I'm going to make this again. Thanks for the great recipe!!!
  5. PanNan
    Yum! What a nice change from pickled beets, which I love. Your tip for baking them first was perfect. For the two of us, I used half the amount of beets, but all of the creamy ingredients. Actually, I could have still doubled the creamy ingredients because the only thing I would do different next time would be to have more of the creamy sauce (and flavor from it). Thanks for posting this one.


<img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket> <br> <br>Been cooking all my life. Both my parents were excellent cooks, my mother made a a wide range of things, my father was a gourmet Chinese chef long before it became stylish to cook Chinese. One of my earliest memories of cooking is helping my dad make egg rolls from scratch. I make a mean Peking Duck, too. <br>Got a husband, two kids, two dogs, two cats. We used to have two birds, but we've recently moved and didn't think they'd survive the trip. <br>I don't have a favorite cookbook, but I go through phases. I guess Joy of Cooking is the best for basic everything, and I'm very partial to The Gefilte Variations. Not only are the recipes fairly yummy, but the stories she tells are really delightful. <br><img src=> <br> <br>
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