Chilled Beet Salad

Submitted 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."

 

• Ready In: 1hr 10mins
• Ingredients: 7
• Serves: 4-6

ingredients

• 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

1. 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.
2. Slice, dice or chop the beets. I usually cube them into 1/2 size.
3. Place all the remaining ingredients (except the dill) in a serving bowl, add the beets and mix gently but thoroughly.
4. Refrigerate for 1-2 hours.

Reviews

[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

 

[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!

 

[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.

 

[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!!!

 

[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.