Chilled Beets With Sour Cream

Chilled Beets With Sour Cream
Amy Neunsinger
Serves 6
preparation
15
minutes
cooking
85
minutes
other
0
minutes

Ingredients

6
medium beets, tops trimmed
1
tablespoon
plus 1/4 teaspoon kosher salt
1
tablespoon
extra-virgin olive oil
2
teaspoons
vinegar (such as cider or Champagne)
1/4
teaspoon
freshly ground black pepper
1/2
cup
sour cream
1
sprig fresh dill

Directions

  1. Place the beets and 1 tablespoon of the salt in a large pot and add enough cold water to cover by 2 inches. Bring to a boil, reduce heat to a simmer, and cook until a paring knife can be inserted smoothly into a beet, about 25 minutes, depending on size.
  2. Drain and rinse under cold running water until cool enough to handle. Remove the skins. (They should slip off easily, another sign of doneness.) Place the beets in a bowl and refrigerate for at least 1 hour.
  3. Slice them in half lengthwise. Arrange the halves on 6 serving plates. Drizzle with the oil and vinegar, then sprinkle with the remaining salt and the pepper. Serve with a dollop of sour cream on the side and some snipped dill.

 

 

Frances Boswell and Sara Quessenberry
June 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 68 %
  • Calcium 31.12 mg
  • Carbohydrate 5.97 g
  • Cholesterol 8.43 mg
  • Fat 6.36 g
  • Fiber 1.03 g
  • Iron 0.47 mg
  • Protein 1.46 mg
  • Sat Fat 2.82 g
What does this mean? See Nutrition 101.