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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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. 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 ( /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.
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