Beet Salad

Name: Beet Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 3 large beets; 1 teaspoon sugar; 1/2 teaspoon kosher salt; 1 teaspoon balsamic vinegar; 3/4 cup sour cream; Fresh dill, for garnish

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Level: Easy
Total: 50 min

Prep: 10 min
Cook: 40 min

Yield: 4 servings

Level: Easy
Total: 50 min

Prep: 10 min
Cook: 40 min

Yield: 4 servings

Ingredients

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3 large beets

1 teaspoon sugar

1/2 teaspoon kosher salt

1 teaspoon balsamic vinegar

3/4 cup sour cream

Fresh dill, for garnish

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!