Pickled Beets, Sour Cream and Dill Salad
This beet salad is nice to have in the fridge as a mid-week side addition to a summer salad plate, and as an addition to relish trays. It only takes seconds to knock it together. Makes around 2 cups (around 400 g) in total
- Slice up pickled beets until you have about 2 cups worth. (Or weigh out 375g and slice them up.)
- Mix in the sour cream, dill and a few grinds / pinches of black pepper.
- Put in fridge in a covered container for a few hours to marinate.
A 500 ml jar of pickled beets, drained and sliced, will yield about 2 cups worth. Good for up to a week in fridge. Feel free to double or triple this recipe if you are feeding pickled beet lovers. This can be made a day or two in advance. You can serve it right away, but it's best if you let the flavours marry a bit first. Instead of dried dill, you can use fresh, but you will need a bit more as the flavour of dried is more concentrated.
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