Best 11 Beet Salad With Sour Cream Recipes

SOUR CREAM BEET SALAD

Steps:

• 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 minutes. Beets should be tender to the touch.
• When the beets are cool enough to handle, hold them with a paper towel and push off the skins.
• In a medium-sized bowl, combine sour cream, white onion, salt, sugar, and balsamic vinegar.
• Dice beets and stir them into the sour cream dressing.
• Serve immediately or store in the refrigerator in an air-tight container until serving.

CREAMY BEET SALAD

Steps:

• Peel and slice beets into a mixing bowl.
• Add onion and cucumber.
• Mix remaining ingredients in a separate bowl, add salt and pepper to taste.
• Pour over vegetables.
• Toss vegetables and dressing lightly to coat.
• Refrigerate for at least 2 hours for flavors to blend or overnight.
• Serve chilled. Enjoy!
• Note: Cook time is for boiling beets.

SOUR CREAM AND HORSERADISH BEET SALAD

Steps:

• Cook beets in boiling water 35-40 minutes until tender (or buy diced pre-cooked, then you can forget steps 2 and 3).
• Drain and rinse under cold running water to cool.
• Peel and dice.
• Combine next 5 ingredients in a serving bowl.
• Add beets and mix gently but well.
• Refrigerate 1-2 hours.
• Serve sprinkled with parsley or dill.

10-MINUTE BEEF-AND-BEET SALAD WITH HORSERADISH DRESSING

Steps:

• Toast the rye bread.
• Meanwhile, whisk together the sour cream, horseradish, mayonnaise, mustard, 3 tablespoons water, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the spinach, coleslaw mix and cheese and toss to combine.
• Cut the toasted bread, crusts and all, into 1/2-inch pieces Divide dressed greens among 4 salad plates and top each with roast beef, beets and rye croutons.
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BEET SALAD

Steps:

• 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!

BEET SALAD

Steps:

• Place the beets in a large saucepan, cover with tepid tap water and bring to a boil over high heat. Reduce the heat to low, cover with a lid and cook gently for approximately 1 1/4 to 1 1/2 hours, until tender. Drain and cool to lukewarm.
• Peel the beets and cut them into 1/4-inch slices. Place in a bowl and stir in the remaining ingredients. Serve at room temperature, but not cold.

SWEET-AND-SOUR BEET SALAD

Steps:

• In a salad bowl, combine the beets, green pepper and onion. In a small bowl, whisk the sugar, oil, vinegar and salt until sugar is dissolved. Pour over beet mixture and toss to coat. Cover and refrigerate overnight.

CREAMY BEET SALAD

Steps:

• Scrub, top, and tail beets. Boil in salted water about 45 minutes, or until tender. Drain hot water from pot, and fill with cold water. Set aside until beets are cool enough to handle.
• Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.
• In separate bowl, combine yogurt, mayonnaise, vinegar, mustard, horseradish, dill, and salt and pepper. Pour over vegetables, and toss to combine. Refrigerate 2 hours, or overnight. Serve chilled.

LETTUCE AND BEET SALAD WITH SOUR CREAM DRESSING

Steps:

• Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour. Cool; peel beets. Coarsely shred beets.
• Whisk sour cream, onion, vinegar, sugar and mustard in small bowl to blend. Season with salt and pepper. Place lettuces in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Top each with beets, dividing equally.

RUBY-RED BEET SALAD

Steps:

• In a large bowl, combine the gelatins; add boiling water and stir to dissolve. Drain pineapple, reserving the juice; set pineapple aside. Stir juice into gelatin. Refrigerate until slightly thickened. Stir in beets and pineapple. Pour into a 13-in. x 9-in. dish. Refrigerate until firm., For dressing, combine the mayonnaise, sour cream, celery, green pepper and chives in a small bowl. Cut gelatin into squares; serve on lettuce-lined salad plates if desired. Dollop with dressing.

BEET AND CUCUMBER SALAD WITH CREAMY HORSERADISH DRESSING

Steps:

• Preheat oven to 400°F. Wrap beets in foil. Bake until tender when pierced with fork, about 1 hour 15 minutes. Cool. Peel beets. Cut each beet into 8 rounds. Whisk sour cream, 1 1/2 teaspoons vinegar, horseradish, and sugar in bowl to blend. Season dressing with salt and pepper. (Beets and dressing can be made 1 day ahead. Cover separately and chill.)
• Toss watercress with corn oil and remaining 4 teaspoons vinegar in large bowl. Season with salt and pepper. Divide watercress among 4 plates. Overlap beet slices and cucumber slices atop each. Drizzle with dressing and serve.