Pickled Beets Sour Cream And Dill Salad Food

QUICK PICKLED BEETS WITH DILL

Steps:

• TO BOIL: Place in a medium saucepan and fill with water so they're covered by an inch or so. Bring to a boil then lower the heat and simmer for 35-45 minutes or until you can easily pierce with a paring knife. Drain and rinse under cold water then peel and slice or quarter.
• TO ROAST: Preheat the oven to 375 degrees. Rub with olive, canola or any vegetable oil and wrap in foil. Roast for an hour or until easily pierced with a paring knife. Let cool then peel and slice or quarter.
• TO STEAM: Place in a steamer basket over 2 inches of water in a single layer. Bring to a boil, cover and cook 40-50 minutes or until the beets are tender. Be sure to check the water several times when it's getting low so it doesn't boil out! Cool under cold tap water then peel, slice or quarter.
• Place the beets in a 1-quart glass canning jar, alternating with the onion and adding dill as you go.
• Combine vinegar, water, sugar, salt and black peppercorns in a small saucepan.
• Bring to a boil and stir 1-2 minutes or until the sugar has fully dissolved.
• Slowly and carefully pour the hot brine into the jar over the beet.
• Push the beets down into the brine if necessary.
• Screw a lid onto the jar and invert once or twice so the dill gets evenly distributed. Let cool at room temperature.
• Refrigerate 4-5 days before serving.

SOUR CREAM BEET SALAD

Steps:

• Preheat oven to 400 degrees.
• If beets have tops, slice off the tops as closely to the beet as possible. Wash beets thoroughly. There is no need to dry the beets.
• Wrap each beet in foil tightly. Place foil-wrapped beets on a baking sheet. Bake for approximately 50 minutes. Beets should be tender to the touch.
• When the beets are cool enough to handle, hold them with a paper towel and push off the skins.
• In a medium-sized bowl, combine sour cream, white onion, salt, sugar, and balsamic vinegar.
• Dice beets and stir them into the sour cream dressing.
• Serve immediately or store in the refrigerator in an air-tight container until serving.

PICKLED BEETS, SOUR CREAM AND DILL SALAD

Steps:

• 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.

PICKLED BEET SALAD

Steps:

• Cut off the leaves from the beets leaving 1 inch of stem attached. Do not trim the taproot. Scrub the beets to remove any dirt. Put them in a large saucepan and cover with cold water by about 2 inches. Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes. Drain.
• When cool enough to handle, trim, and peel the beets. Slice into rounds and toss in a medium bowl with the onion.
• In a small saucepan bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onion. Refrigerate overnight before serving.

BEET SALAD

Steps:

• This is ridiculously easy. Bring a pot of water to a boil and add the beets. Cook until they are knife tender, about 30 to 40 minutes. Rub off the beet skins under cold running water with a soft cloth. You can save the bright red cloth to play cruel "Hey, I cut myself" type practical jokes later.
• Slice the beets in half and then slice each half into 1/4-inch thick slices. Toss the beets with the sugar, salt, and vinegar. Stir in the sour cream and refrigerate for maximum flavor. The beets will "sweat" more of their bright red liquid, giving the dish an amazing color. Garnish with fresh dill.
• Variation: Toss in pickled herring and sliced apples...good stuff!