6 medium-size beets, ends trimmed (If you
can find a mixture of red and yellow beets, use 3 of each. If you can only
find large beets, use 4 and cut them in half before roasting.)
5 tbsp olive oil3 tbsp balsamic vinegar
3 tbsp chopped fresh dill
salt and freshly ground black pepper
1/3 cup sour cream or plain low-fat yogurt
1 head endive, spears separated; or about 2
cups assorted salad greens, thoroughly washed and dried
2 scallions, trimmed and chopped
oven to 350 degrees. Wrap the beets in aluminum foil and roast until
they are tender when pierced. (60-90 minutes). Remove the foil-wrapped
package from the oven and let the beets cool slightly. Using a small
sharp knife, peel the beets and cut them into 1.5 inch cubes or wedges.
In a medium-size bowl, whisk together the oil, vinegar, half of the
dill, and the salt and pepper. Add the cut-up beets and mix well.
In a small
bowl, mix the sour cream with the remaining dill and salt and pepper.
Taste for seasoning. Line the edge of a large platter with the endive
spears or greens and spoon the beet salad into the center. Spoon the
sour cream sauce into a circle around the edge of the beets. Sprinkle
the scallions over the salad and serve at room temperature or chilled.
The salad can be refrigerated, covered, for 2-3 hours before serving.
This is a
wonderfully colorful salad with the flavors of the classic Russian beet
soup, borscht. Here fresh beets are roasted and then tossed, while still
warm, in a light vinaigrette. The beets are then placed on a bed of
endive spears and surrounded with a dilled sour cream sauce. Serve this
salad as a main course with crusty bread or as a side dish with a
brisket of beef.