Beet Salad or Canape Topping

1. 1

   Place beets in an 8-inch square baking pan.

2. 2

   Add 1/2 inch water.

3. 3

   Cover tightly with foil and bake in 375F regular or convection oven until beets are just tender when pierced, 45-60 minutes.

4. 4

   When cool enough to handle, peel and cut into matchstick-size strips.

5. 5

   (If you have a mandoline or a slicer, use the julienne attachment to cut the beets into slender even matchsticks.

6. 6

   In a bowl, combine beets and 1/3 cup sour cream and mix gently to coat.

7. 7

   If you want your salad more moist, stir in a little more sour cream.

8. 8

   Stir in dill and salt, pepper and vinegar to taste.

9. 9

   Cool or serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.