You are in for a treat with this beet salad, even if beets are not your favorite food. I used golden beets because that what I had on hand. I decided when I last purchased beets at the farmers’ market that I should opt for a different color and a less popular kind other than the usual dark red beets. This simple salad is very easy to like: the clean, refreshing flavor of beets paired well with a sour cream dressing and thinly sliced onion.
For more salad ideas, visit IHCC to see what other home cooks are dishing up this week.
Pepin recommends wearing plastic gloves and covering the cutting board with plastic wrap if you worry about staining. The yellow beet is another way to get around the messiness of the red beets bleeding everywhere. He also recommends serving the beets at room temperature, not cold. His advice is spot on. I’ve learned to lean on his expert, as well as practical, advice more and more!
It’s very easy to underestimate this dish given a few everyday ingredients of: beets, onion, sour cream, cider vinegar, sugar and salt and pepper. I thought I needed to add some tasty accompaniments to dress it up. I sprinkled some oregano on top, just for looks. I doubt that it’s really necessary. Tell me what you think. It does not need it, for the flavor. I did not mix the beets and onion together in the sour cream dressing as intended — for a more deconstructed look. This beet salad is truly an easy delightful summer dish that celebrates August’s bounty and still more bright sunny days ahead.