Total:
50 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

This is ridiculously easy. Bring a pot of water to a boil and add the beets. Cook until they are knife tender, about 30 to 40 minutes. Rub off the beet skins under cold running water with a soft cloth. You can save the bright red cloth to play cruel "Hey, I cut myself" type practical jokes later.

Slice the beets in half and then slice each half into 1/4-inch thick slices. Toss the beets with the sugar, salt, and vinegar. Stir in the sour cream and refrigerate for maximum flavor. The beets will "sweat" more of their bright red liquid, giving the dish an amazing color. Garnish with fresh dill.

Variation: Toss in pickled herring and sliced apples...good stuff!

IDEAS YOU'LL LOVE

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Beet Salad

Recipe courtesy of Rambla

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Roasted Beet Salad

Recipe courtesy of Food Network Kitchen

Roasted Beet Salad with Walnuts and Goat Cheese

Recipe courtesy of Nancy Fuller

Sweet Potato Strings with Beet Ketchup

Recipe courtesy of Giada De Laurentiis

Boiled Beets

Recipe courtesy of Food Network Kitchen

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking