Chilled Beets With Sour Cream

Photo by Amy Neunsinger
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 83.44 calories
    • Calories 68 calories from fat
    • Fat 6.36 g
    • Sat Fat 2.82 g
    • Cholesterol 8.43 mg
    • Protein 1.46 mg
    • Carbohydrate 5.97 g
    • Fiber 1.03 g
    • Iron 0.47 mg
    • Calcium 31.12 mg


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


  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.