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1
Trim beets of stems and greens, place prepared beets into a saucepan, cover with water, bring to a boil and simmer until tender, approximately 25 minutes.
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2
Meanwhile, combine the vinegar, garlic, honey and salt in a bowl, set aside.
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3
Prepare the rest of the vegetables and eggs, set aside.
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4
Rinse cooked beets under cold running water as you remove the skins, they will retain a lot of heat!
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5
Chop beets into 1/2 inch chunks and while they are still hot, add the vinegar mixture.
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6
Stir until well combined with the dressing.
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7
Allow to marinate 30 minutes at room temperature.
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8
Set aside a few pieces of the vegetables, egg and dill to use as a garnish, add the remaining ingredients to the beets along with the amount of sour cream or yogurt you desire.
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9
Note: I use only enough sour cream to combine the salad, approximately 1 cup +.
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10
Stir well, chill until very cold.
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11
Top with garnish, serve.
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12
To substitute canned beets - pour two 14oz. cans of small beets including the liquid into a saucepan, heat until boiling hot, drain well and continue with step #5.
