AuthorErikaDifficultyBeginnerThis beet salad is earthy, bright, and creamy, with plenty of fresh herbs and a little lemony tang. It’s especially good after a few hours in the fridge, once everything has had time to come together.
1 lb Beets (any color)
½ bunch Parsley
½ bunch Cilantro or Dill
2 Green onions
¼ cup Sour Cream
1 tbsp Olive Oil
Lemon Juice
Pinch ground corriander
Pinch ground cumin
Salt, to taste
Black Pepper, to taste
Maple Syrup, to taste
1
Dice beets into small cubes. Boil or steam until soft (easily pierced all the way through with a fork). Drain and let cool to room temperature.
2
Make dressing. Mix sour cream, olive oil, lemon juice, maple syrup, and spices. Mix until emulsified.
3
Once beets are cooled, add dressing and chopped herbs and onions and mix. Best if you let it marry for a few hours or overnight in the fridge and then let it get back up to room temperature before serving.
Ingredients
1 lb Beets (any color)
½ bunch Parsley
½ bunch Cilantro or Dill
2 Green onions
¼ cup Sour Cream
1 tbsp Olive Oil
Lemon Juice
Pinch ground corriander
Pinch ground cumin
Salt, to taste
Black Pepper, to taste
Maple Syrup, to taste
