Creamy Beet Salad Recipes Recipe Cards

SOUR CREAM BEET SALAD

Steps:

• Preheat oven to 400 degrees.
• If beets have tops, slice off the tops as closely to the beet as possible. Wash beets thoroughly. There is no need to dry the beets.
• Wrap each beet in foil tightly. Place foil-wrapped beets on a baking sheet. Bake for approximately 50 minutes. Beets should be tender to the touch.
• When the beets are cool enough to handle, hold them with a paper towel and push off the skins.
• In a medium-sized bowl, combine sour cream, white onion, salt, sugar, and balsamic vinegar.
• Dice beets and stir them into the sour cream dressing.
• Serve immediately or store in the refrigerator in an air-tight container until serving.

CREAMY BEET SALAD

Steps:

• Peel and slice beets into a mixing bowl.
• Add onion and cucumber.
• Mix remaining ingredients in a separate bowl, add salt and pepper to taste.
• Pour over vegetables.
• Toss vegetables and dressing lightly to coat.
• Refrigerate for at least 2 hours for flavors to blend or overnight.
• Serve chilled. Enjoy!
• Note: Cook time is for boiling beets.

POTATO AND BEET SALAD

Steps:

• Place the potatoes in a large pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over medium heat and bring to a boil. Cook until just tender, about 15 - 20 minutes. Drain. When warm, remove the loose peels and chop the potatoes into 1/2-inch chunks. Drizzle 1 tablespoon of olive oil and toss to cover. Set aside.
• Cook the beets over medium heat for 45- 60 minutes, or until fork-tender in a separate pot. The cooking time will depend on the size of the beets. Drain and let them cool slightly. Peel and cut into 1/2-inch cubes. When still warm, drizzle 1 tablespoon of olive oil and toss to cover. Set aside.
• In a small bowl or measuring cup, whisk together the mayonnaise, vinegar, mustard, dill, salt, and pepper. Taste and adjust salt, if necessary.
• Mix cooked potatoes, beets, shallot, green peas, and corn in a large bowl. Gently mix in the dressing until it coats the potatoes well.
• Cover the potato salad and refrigerate for at least 2 hours. If you have time to make it ahead, it tastes even better the next day!
• Just before serving, garnish with more fresh dill and crumbled queso fresco, if desire.

CREAMY BEET SALAD

Steps:

• Scrub, top, and tail beets. Boil in salted water about 45 minutes, or until tender. Drain hot water from pot, and fill with cold water. Set aside until beets are cool enough to handle.
• Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.
• In separate bowl, combine yogurt, mayonnaise, vinegar, mustard, horseradish, dill, and salt and pepper. Pour over vegetables, and toss to combine. Refrigerate 2 hours, or overnight. Serve chilled.