| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 3 large beets
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon balsamic vinegar
- 3/4 cup sour cream
- Fresh dill, for garnish
Instructions
- This is ridiculously easy. Bring a pot of water to a boil and add the beets. Cook until they are knife tender, about 30 to 40 minutes. Rub off the beet skins under cold running water with a soft cloth. You can save the bright red cloth to play cruel “Hey, I cut myself” type practical jokes later.
- Slice the beets in half and then slice each half into 1/4-inch thick slices. Toss the beets with the sugar, salt, and vinegar. Stir in the sour cream and refrigerate for maximum flavor. The beets will “sweat” more of their bright red liquid, giving the dish an amazing color. Garnish with fresh dill.
- Variation: Toss in pickled herring and sliced apples…good stuff!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 122 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 2 g |
| Cholesterol | 22 mg |
| Sodium | 285 mg |
Reviews
Used bag of precooked beets (about 6 beets of various sizes) from Costco. Doubled salt, sugar and balsamic vinegar, but not sour cream. DELICIOUS AND EASY!
Very easy, do-ahead. I agree with another reviewer to go easy with the sour cream until you like the amount that is mixed in. I also doubled the salt.
Love or hate beets…texture or flavor or color-stain issue…this simple to-make recipe does give great textures and genuine beet flavors. Delicious.Try it…I think you’ll like it.Annie, Fremont, CA
This recipe is so easy to make it’s almost embarrassing… I made it with Golden Beets, so the color probably wasn’t as pretty as the red beets. The recipe is good with and without the sour cream.
Without, it’s a healthy, satisfying fresh vegetable taste. With the sour cream, it’s darn yummy (and I am not a big sour cream fan). However, the measurement for the sour cream has to be wrong. I put in a heaping tablespoon of sour cream and it made the same consistency as mayo in potato salad– a nice coating.
My suggestion: add the sour cream a bit at a time. You won’t be disappointed!
I loved it and so did my husband who hates beets! I think it would be good without the sour cream as well. I know I didn’t use the recommended amount and it was still a little much for me but other than that–fantastic!
this dish is a clean refreshing treat,you know it’s good when you keep c
raving more after you left the table.
polish boy from floyd,n.y
raving more after you left the table.
polish boy from floyd,n.y
Great recipe and look the flavor and texture!
I made this dish without the sour cream called for here, and it really let the taste and color of the beets shine through. They were so good my husband and I at the whole salad in one sitting and still wanted more.l
I got rave reviews for this dish – even from people that did not like beets. I even substituted canned beets and it still was wonderful! I will definitely add this to a once a month offering. The sweet and sour taste was a great companion for a potato salad.