 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Notes: If you have a mandoline or a slicer, use the julienne attachment to cut the beets into slender, even matchsticks in step 1. You can make the salad up to 1 day ahead; cover and chill. Before serving, taste and add more rice vinegar if desired. Serve as a canapé topping with rye bread or crackers. Ingredients:
1 1/2 pounds beets (greens trimmed before weighing), rinsed |
about 1/3 cup sour cream |
1 tablespoon chopped fresh dill |
salt and pepper |
about 1 tablespoon rice vinegar |
Directions:
1. Place beets in an 8-inch square baking pan. Add 1/2 inch water. Cover pan tightly with foil and bake in a 375° regular or convection oven until beets are just tender when pierced, 45 to 60 minutes. When cool enough to handle, peel and cut into matchstick-size strips (see notes).
2. In a bowl, combine beets and 1/3 cup sour cream and mix gently to coat; if you'd like your salad more moist, stir in a little more sour cream. Stir in dill and salt, pepper, and vinegar to taste.
|
|