- 3 large beets
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon balsamic vinegar
- 3/4 cup sour cream
- Fresh dill, for garnish
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.
Recipe courtesy of Hans Rueffert