Recipe: Tasty Beetroot and sour cream salad

Beetroot and sour cream salad. This sour cream beet salad recipe is a delicious way to prepare fresh beets. Sour cream, balsamic vinegar, onions, and more make a tasty salad. You loved it at the restaurant, now make it at home.

Beetroot and sour cream salad There are lots of ways you can build on this base to create your own unique recipe… Variations on Russian beet salad. Use other types of beets such as golden or pink chioggia. In a medium bowl, combine sour cream, sugar, and salt and pepper to taste, mixing well. You can cook Beetroot and sour cream salad using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Beetroot and sour cream salad

  1. You need 2 of Beetroot -- medium sized.
  2. It's 2 nos of Cloves –.
  3. It's 2 nos of Bay leaf –.
  4. You need 2 nos of Star Anise –.
  5. Prepare 1 ½ teaspoons of Vinegar Fruit –.
  6. It's to taste of Pepper – season.
  7. You need 3 cups of Water –.
  8. You need 1 teaspoon of Butter –.
  9. It's 1 cup of Curd –.
  10. You need 1 of Cucumber small - sized.
  11. It's 8 - 10 nos of Pistachio –.
  12. Prepare to taste of Salt.

Fold julienned beets into the dressing being careful not to break up the beets. If serving hot, transfer mixture to a saucepan and warm just until you notice small bubbles starting to appear around the edges. This Russian beet salad is made with grated cooked beets, walnuts, sour cream, and prunes and is a classic Russian staple in fall and winter. Peel and slice beets into a mixing bowl.

Beetroot and sour cream salad step by step

  1. Boil water, add the spices and vinegar. On boil add 1 teaspoon salt and immerse the beetroots. Slow cook for 15min with lid on. .
  2. After the beetroot has cooled remove them from the water and allow the excess water to simmer down to a sauce. Once the quantity has reduced to ¾ of the total quantity remove the spices and add the butter and keep stirring the sauce to get a thick consistency sauce..
  3. Hang the curd in a muslin cloth for 20 min to remove the excess water. Chop the cucumbers and add them to the curd. Season the curd and cucumber with salt and pepper..
  4. Cut the beetroot into thin round slices and arrange them as you wish. Add the cucumber and curd mixture in the center, pour the sauce on the beetroot and curd and garnish with toasted pistachios..
  5. Tastes best when served chilled. You can make the sour cream tastier by adding fresh dill leaves/ olive oil/adding paprika instead of pepper..

Mix remaining ingredients in a separate bowl, add salt and pepper to taste. Toss vegetables and dressing lightly to coat. Note: Cook time is for boiling beets. Beets play heavily in Eastern European cuisine, with borshch and beet salads two of the most recognized dishes of the region; Ukraine, Poland and Russia all have a version. Roasted beets with sour cream is a delightful creamy cold polish beet salad that tastes amazing.

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