Creamy Beet Salad

With earthy chopped beats, tart sour cream and minced red onion, this Creamy Beet Salad is tasty, easy and pretty enough for any spring buffet. With earthy chopped beats, tart sour cream and minced red onion, this Creamy Beet Salad is tasty, easy and pretty enough for any spring buffet.

Beets are technically a fall food. That’s when they’re harvested after all.  But I’ve always liked them for spring with their rosy color and great keeping ability. Yes, a few fall CSA beets are always left in the back of the fridge, well into April. 

The leftover beets work beautifully for making pickled eggs or dyeing Easter eggs. But recently I tasted a delicious German Creamy Beet Salad made with sour cream.  Now I have even more reason to be happy they keep!

Part of a delicious farm lunch!

I discovered the salad while doing some video work (a month ago, before covid-19 was big) at one of my CSAs.  They invited me to their weekly team lunch full of amazing food including this beet salad. Since I usually get more beets from my CSAs than I use, this was a particularly lucky discovery!

I found lots of recipes for this online and decided to go as simple as possible, using just 3 ingredients.  Hey, that means there’s less to be out of in these days of no impulse runs to the grocery store

beets

Beets

To be efficient, I chopped both the beets and onion in my food processor, which was probably less attractive than hand-dicing.  But I’m sticking with easy for now.

After mixing with the tart rich sour cream, the flavor blend was amazing. 

With earthy chopped beats, tart sour cream and minced red onion, this Creamy Beet Salad is tasty, easy and pretty enough for any spring buffet.

Mmm

Now I think I’m going to have to hunt down a few more beets to get me to summer. Lately, I have become even more conscious of the nutrition in the foods I’m preparing. Eat a rainbow!

Yup, after I finished off this Creamy Beet Salad, I even went into my CSA veggie rating system and edited next year’s beet quantities higher! 

Creamy Beet Salad

Creamy Beet Salad

Prep Time: 10 minutes
Cook Time: 50 minutes
Additional Time: 30 minutes
Total Time: 1 hour 30 minutes

With earthy chopped beats, tart sour cream and minced red onion, this Creamy Beet Salad is tasty, easy and pretty enough for any spring buffet.

Ingredients

  • 2 medium-large beets, about 1lb.
  • 1/2 cup sour cream
  • 1 tablespoon freshly minced red onion
  • Salt, pepper to taste

Instructions

Preheat oven to 400 degrees. If beets have tops slice off the tops and wash beets thoroughly. Place on a baking sheet and bake until tender, approximately 50 minutes. Let cool.

Peel cooled beets, then chop to desired size (I used my food processor)

In a medium sized bowl combine beets, sour cream and minced onion.  Stir to combine, then taste and adjust salt and pepper.

Refrigerate any leftovers, covered.



Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 110Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 242mgCarbohydrates: 13gFiber: 2gSugar: 10gProtein: 3g

Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

Fresh Spring Sides Dishes

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12 thoughts on “Creamy Beet Salad

    1. Inger Post author

      I was amazed when I tried it. It felt like “this is the beet recipe I’ve been looking for for years!”

  1. Audrey

    Oh yes, I get that many beets from my CSA in winter/spring too. haha! As a matter of fact I have a few on hand now that are just begging to be made into this salad.

    1. Inger Post author

      I always feel I’m waiting for just the right recipe to turn me on to certain vegetables. For kale, it was using it chopped fine with lots of Parmesan in a salad. I think this is it for beets!

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