Creamy beet salad –Beet Salad with Sour Cream and Dill
Beets are not only gorgeous with their deep red color, but they also have an earthy sweetness that balances perfectly with the creamy dressing. Trust me, this refreshing dish is a real treat!
Ingredients
- 4 medium beets
- 1 cup sour cream
- 2 tablespoons fresh dill, chopped
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh dill sprigs for garnish
Instructions
- Start by washing the beets thoroughly. You want them nice and clean, as we’re keeping the skins on to preserve all that flavor.
- Place the cleaned beets in a pot and cover them with water. Bring it to a boil and then reduce to a simmer. Cook for about 30-40 minutes, or until they are tender when pierced with a knife.
- Once they’re done, drain the beets and let them cool for a bit. When they’re cool enough to handle, rub the skins off using your hands. It should come off easily!
- Chop the peeled beets into bite-sized chunks and place them in a large bowl.
- In a separate bowl, mix together the sour cream, chopped dill, lemon juice, olive oil, salt, and pepper until well combined.
- Pour the creamy dressing over the diced beets and gently toss them until all the beets are coated.
- Cover the salad and let it chill in the fridge for at least an hour to let those flavors come together. You can also prepare it a day ahead of time – it just gets better!
- Before serving, give it a taste and adjust the seasoning if needed. Garnish with fresh dill sprigs and voilà, your beet salad is ready to shine on the dinner table!
This Beet Salad with Sour Cream and Dill is not only a feast for the eyes but also a crowd-pleaser that brings a taste of summer right to your kitchen. Enjoy every colorful bite!