Salad
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 Beet Salad
Finland - Punajuurisalaatti
Makes
Effort:
Sched:
DoAhead:  		 6 sal  
*
8 hr
Best		 A salad any beet lover (and some who thought they didn't like beets) will enjoy. "Best I've ever tasted" (from a beet enthusiast). Use a tart naturally fermented sour cream - some supermarket products are artificial and/or hardly sour.





2
1/3
1
3 		#
t
T
T 		Beets
Salt
Horseradish (1)
Sour Cream
  1. Boil BEETS just until done through. Determine this by running a sharp skewer through the center of the largest one - it should not encounter a hard spot. Cool the beets sufficiently to handle, rub off the skins and cut out any grungy bits.
  2. Slice Beets and cut into sticks about 1/4 inch or less on a side.
  3. Mix together Horseradish, Salt and Sour Cream, then fold into Beets.
  4. Chill overnight to allow the horseradish flavor to infuse into the beets. Pressed for time, I've left it at a cool room temperature for about 4 hours and then chilled for an hour before serving.
NOTES:
  1. Horseradish:   Fresh grated is best, but you can use a prepared horseradish that is mainly horseradish, water and acid (vinegar or citric acid). Avoid cream style horseradish sauces - those are English. For details see my page Horseradish & Sauces.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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