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Pickled Beet Salad

Yield: 4 cups / 600 g

Course Salads
Cuisine American
Keyword Beets
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Yield 4 cups (600 g)
Calories 97 kcal

Ingredients

Metric - US Customary

Instructions

  1. Drain beets.
  2. Put beets in a medium-large mixing bowl.
  3. Add sour cream, dill weed ,salt sub, and black pepper.
  4. Toss gently.
  5. Refrigerate covered in fridge for several hours or overnight.
  6. Garnish with a few more pinches of dill weed before serving.

Recipe Notes

Instead of fat-free sour cream, you can also use fat-free plain yoghurt. Both are good. Of course, if you don't care about calories, you can use low-fat or full-fat!

You can add more sour cream if you want, but really, the 2 tablespoons does do the job nicely. You might be surprised.

To cut this recipe in half, use a 1/2 litre jar (pint) of beets, and 1 tablespoon of sour cream.