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Chilled Beet Salad

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“I got this from Raymond Sokolov's "Jewish American Kitchen." I'm posting his introduction as is, because I agree with it 100%. I've tweaked the quantities a bit, and it is delicious. He says "Here is my favorite of all salads. Bland, solid, earthy beets are enlivened with a mayonnaise spiked with horseradish, mustard, sour cream, and scallions." When I make it, I double the sauce because it's so delicious! Total time includes the time to cook and peel the beets.”
READY IN:
1hr 10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. NOTE: The best way I've found to peel/cook beets is from Mary Winecoff's Baked Beets recipe (http://www.recipezaar.com/251586). She wraps each beet in a square of tin foil and bakes them at 400 degrees for a hour to an hour and a half. When beets are cool enough to handle, just slip the skins off.
  2. Slice, dice or chop the beets. I usually cube them into 1/2 size.
  3. Place all the remaining ingredients (except the dill) in a serving bowl, add the beets and mix gently but thoroughly.
  4. Refrigerate for 1-2 hours.

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