Beet Salad

Notes: If you have a mandoline or a slicer, use the julienne attachment to cut the beets into slender, even matchsticks in step 1. You can make the salad up to 1 day ahead; cover and chill. Before serving, taste and add more rice vinegar if desired. Serve as a canapé topping with rye bread or crackers.

Yield: Makes about 3 cups; 10 to 12 servings as part of an appetizer menu

Ingredients

• 1 1/2  pounds  beets (greens trimmed before weighing), rinsed
• About 1/3 cup sour cream
• 1  tablespoon  chopped fresh dill
• Salt and pepper
• About 1 tablespoon rice vinegar

Preparation

1. Place beets in an 8-inch square baking pan. Add 1/2 inch water. Cover pan tightly with foil and bake in a 375° regular or convection oven until beets are just tender when pierced, 45 to 60 minutes. When cool enough to handle, peel and cut into matchstick-size strips (see notes).

2. In a bowl, combine beets and 1/3 cup sour cream and mix gently to coat; if you'd like your salad more moist, stir in a little more sour cream. Stir in dill and salt, pepper, and vinegar to taste.

Nutritional Information

Calories:

31 (42% from fat)

Protein:

0.8g

Fat:

1.4g (sat 0.8)

Carbohydrate:

4.2g

Fiber:

0.4g

Sodium:

32mg

Cholesterol:

2.8mg