Beet Salad

By Jacques Pepin

Total Time
2 hours
Rating
4(35)
Comments
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Featured in: THE PURPOSEFUL COOK; A Late-Summer Offering of Salads, Served Up Cool or Warm

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Ingredients

Yield:6 servings
  • 3 to 4large beets (1¾ pounds), tops removed
  • 1medium-size onion (4 ounces), peeled, halved and very thinly sliced
  • ½cup sour cream
  • 3tablespoons red-wine vinegar
  • ½teaspoon freshly ground black pepper
  • 2teaspoons sugar
  • 1teaspoon salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

90 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 2 grams protein; 417 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the beets in a large saucepan, cover with tepid tap water and bring to a boil over high heat. Reduce the heat to low, cover with a lid and cook gently for approximately 1¼ to 1½ hours, until tender. Drain and cool to lukewarm.

  2. Step 2

    Peel the beets and cut them into ¼-inch slices. Place in a bowl and stir in the remaining ingredients. Serve at room temperature, but not cold.

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Ratings

4 out of 5
35 user ratings
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Comments

John

I'm lame and used canned beets which I gently reheated and frozen pearl onions that I put in the pan with the beets. After it cooled down to lukewarm, I poured the dressing mix over it and let it set for 10 minutes. It was still delicious even with the prepared ingredients.

Beth

Add grated fresh or bottled horseradish and chives instead of the onion for a wonderful salad.

JRC

Used canned beets and marinated overnight for an easy make-ahead dish. Brought to room temperature and served as a side with salmon Coulibiac (aka Russian Kulebiaka). Outstanding: beautiful color and the tangy sauce complemented the salmon perfectly. Added some leftovers to coleslaw, and also enjoyed with a tuna salad. Excellent.

Es

Very nice alternative to pickled beets. I suggest using sweet onion instead of the sugar. I mixed the dressing separately before stirring in with the cooked beets so they could be "gently" folded with the dressing.

Beth

Add grated fresh or bottled horseradish and chives instead of the onion for a wonderful salad.

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