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Home » Pickled Beets, Sour Cream and Dill Salad

Pickled Beets, Sour Cream and Dill Salad

Pickled Beets, Sour Cream and Dill Salad

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
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Salads, Skinny Food
Servings 4 x ½ cup (100g) servings

Ingredients
  

  • 2 cups Pickled Beets sliced
  • 1 tablespoon Sour Cream light
  • ½ teaspoon Dill Weed
  • Ground Pepper

Instructions
 

  • 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.

Notes

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.
Tried this recipe?Let us know how it was!
This page first published: Jun 14, 2013 · Updated: Jan 17, 2021.

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Tagged With: Beets

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