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Credit: Amy Neunsinger

Recipe Summary

hands-on:
15 mins
total:
1 hr 25 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

calcium 31.1mg; 83 calories; calories from fat 68%; carbohydrates 6g; cholesterol 8.4mg; fat 6.4g; fiber 1g; iron 0.5mg; protein 1.5mg; saturated fat 2.8g.
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