Sour Cream Beet Salad Recipe

This sour cream beet salad recipe is one of my favorite ways to enjoy beets. You can prepare this salad easily, and you may even turn others into fans of beets.

I think that beets are one of the most under utilized root vegetables. They are beautiful with their deep purple color, and they are sweet like carrots. If you have never cooked beets before don’t let them intimidate you. They are very easy to prepare in the oven, and after they are baked in the oven you can use them in a variety of salads, or you can even chop them up and add them to cous cous.

Beet Buying Tips

Fresh beets are best between June and October because that is when they are the freshest. You can purchase beets any time of the year. Ideally you should get beets that are medium in size, very small beets are known as baby beets. Larger beets are perfectly ok to use, you may need to cook them longer. Beets are often a deep red color, but they can come in yellow, and multicolors.

When you select your beets you want ones that are hard, round, and smooth. You don’t want any blemishes on the surface. These may come with the greens or without, they are good to use either way. Some people enjoy eating beet greens. On the bottom of the beet you will see a root that is known as the “tap root”. You can leave this on when you cook them, or you can cut it off before cooking.

Beets are wonderfully sweet, they have the highest sugar content of any vegetable, but they are still low in calories, at just about 35 calories per half cup. These are rich in vitamins A and C, they also contain folates, calcium, iron, and potassium. Beets can leave a deep red stain on everything that they touch, so you may want to use a plastic cutting board so it doesn’t stain your wooden cutting board.

How to Prepare Beets

Beets must be cooked before they are eaten. These can be boiled, steamed, or roasted. Roasting is extremely easy, and you can do so in the oven. You may wonder how you will get the skin off the beets. When the beets are cooked the skin simply slips off. Once you get the beets cooked you can shred, dice, or even slice them. I love to add them to salads.

• Other Beet Salad Recipes
• Roasted Beets with Sour Cream
• Marinated Beet Salad
• Cardamom Coffee Beet Salad
• Kale Roasted Beet Salad with Honey Balsamic Dressing
• Roasted Beet and Orange Salad
• Kale Sprout Asparagus Baby Beet Salad
• Sour Cream Beet Salad
• This sour cream beet salad will soon become a favorite in your house.
• Ingredients
• 4 medium sized beets
• 1 cup sour cream
• 2 tablespoons grated white onion
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon balsamic vinegar

Instructions

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 to minutes. Beets should be tender to the touch. When the beets cool, hold them with a paper towel. You should be able to push off the skins.

In a medium sized bowl combine sour cream, white onion, salt, sugar, and balsamic vinegar. Stir to combine sauce. Dice beets and stir into the sour cream dressing.

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.