Sour Cream dressed beet salads are like potato salad, each family has their favorite recipe. Which means you really can't make it wrong...come and take a look at a delicious salad to make when the spring crops haven't hit the marketplace yet.
When the produce section of my local market is looking a little bare, there is always one vegetable to fall back on, beets.
We are fans of beets in this household, with several beet salad recipes and a few non-salad recipes to prove it! But until now I had never made a cold beet salad dressed in sour cream. When you take a google look around, this salad is quite common and much like potato salad, it is made many different ways in each family kitchen.
When beets are fresh from the fields they are so tender and sweet that a simple dressing is all you need.
The convenience of a beet salad is that the beets can be cooked the day before. And can be cooked by different methods. I prefer to use my pressure cooker, as it is quick and mostly hands off leaving me to get other kitchen chores completed. But many of the recipes spoke to oven roasting as well as stop top cooking or even using canned beets for the ultimate convenience.
Working with cooked beets is always a colorful adventure!
But I do love how the skins simply slip off. And I have to be honest I don't mind the left behind color on my hands or my wooden cutting boards, because it doesn't last forever. The sour cream dressing is quick to stir together and once the dressing and the sliced beets are folded together, the beautiful color of this dish is sure to put a smile on your face! Come and take a look...
Some additional thoughts on this recipe:
The flavor is dependent upon the beets being fresh and sweet! I recommend only using freshly harvested beets for this recipe.
Use the cooking method you prefer, for oven roasting once scrubbed, dry and rub with a touch of oil. wrap in foil and roast at 375-degrees until tender, about 60 to 90 minutes depending on size.
Ingredients needed for this recipe:
- beets
- sour cream
- mayonnaise
- sugar
- salt
- pepper
- dill weed
You may also need the following:
- kitchen knife
- cutting board
- small mixing bowl
- measuring cups
- silicone spatula
- serving bowl
Now we are ready to begin!
Sour Cream Beet Salad
inspired by every cook before me!
4 medium sized beets
1/3 c sour cream
1 T mayonnaise
1 t sugar
salt to taste
pepper to taste
dill weed
Cook the beets using your favorite method. When cooked slip the skins off. Cut the beets in half, and slice.
In a small mixing bowl combine the sour cream, mayonnaise, sugar and salt and pepper. Mix well.
Fold the beets into the sour cream mixture. Transfer to a serving dish, sprinkle the top generously with dill weed.
Store in the refrigerator until serving.
Storage options for Sour Cream Beet Salad. Store covered in the refrigerator for up to three days. I do not recommend freezing this dish.
UPDATE:
For your convenience, a "copy and paste" version of Sour Cream Beet Salad has
been included below.
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#eatmorevegetables!
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Printable "copy and paste" version:
Sour Cream Beet Salad
inspired by every cook before me!
4 medium sized beets
1/3 c sour cream
1 T mayonnaise
1 t sugar
salt to taste
pepper to taste
dill weed
Cook the beets using your favorite method. When cooked slip the skins off. Cut the beets in half, and slice.
In a small mixing bowl combine the sour cream, mayonnaise, sugar and salt and pepper. Mix well.
Fold the beets into the sour cream mixture. Transfer to a serving dish, sprinkle the top generously with dill weed.
Store in the refrigerator until serving.
Storage options for Sour Cream Beet Salad. Store covered in the refrigerator for up to three days. I do not recommend freezing this dish.
~~~~
Judee from Gluten Free A-Z Blog: I have never seen a recipe like this on with sour cream and beets. Although my Russian grandmother used to make a beet soup and we always ate it mixed with sour cream. Thanks for the recipe. Looks delicious.
ReplyDeleteJudee, thank you!
DeleteLooking good!
ReplyDeleteMy sister uses sour cream, a tad vinegar and oil, lemon juice, apples, chestnuts or walnuts, and cress. The beets are cut into chunks, not sliced. I could sit in the bowl and eat around me, very yummy :-D
Cat
https://catswire.blogspot.com/
Cat, thanks for stopping by, I appreciate it!
DeleteI love beets! I know not everyone feels the same (laugh). This is a delightful recipe. Thanks for sharing it with us.
ReplyDeleteVelva
Hi Velva, me as well! I think they are under appreciated as a vegetable, LOL. Thanks for stopping by, I appreciate it.
DeleteYum. I'm a yes
ReplyDeleteHi Michelle, thanks for stopping by, I appreciate it!
DeleteI love beet salads with feta cheese which I could eat all summer long! Thank you for sharing these recipes @ #Alittlebitofeverything Link-up Party
ReplyDeleteAntonette, here too! Thanks for stopping by, I appreciate it.
DeleteYUM, I love beets! Thanks so much for linking up at the #UnlimitedLinkParty 117. Pinned.
ReplyDeleteA much ignored vegetable in my humble opinion, they are so tasty and I enjoy finding new ways to cook and serve them. Thanks for stopping by, I appreciate it!
Delete