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Beet Salad or Canape Topping

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“You can make the salad up to 1 day ahead; cover and chill. Before serving, taste and add more rice vinegar if desired. Serve with cocktail rye or crackers. This was on aol.com/food/recipefinder.”
READY IN:
50mins
SERVES:
10-12
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place beets in an 8-inch square baking pan.
  2. Add 1/2 inch water.
  3. Cover tightly with foil and bake in 375F regular or convection oven until beets are just tender when pierced, 45-60 minutes.
  4. When cool enough to handle, peel and cut into matchstick-size strips. (If you have a mandoline or a slicer, use the julienne attachment to cut the beets into slender even matchsticks.
  5. In a bowl, combine beets and 1/3 cup sour cream and mix gently to coat. If you want your salad more moist, stir in a little more sour cream.
  6. Stir in dill and salt, pepper and vinegar to taste.
  7. Cool or serve at once.

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