BEET SALAD

Beet Salad image

Provided by Jacques Pepin

Time 2h

Yield 6 servings

Number Of Ingredients 7

Ingredients

3 to 4 large beets (1 3/4 pounds), tops removed
1 medium-size onion (4 ounces), peeled, halved and very thinly sliced
1/2 cup sour cream
3 tablespoons red-wine vinegar
1/2 teaspoon freshly ground black pepper
2 teaspoons sugar
1 teaspoon salt

Steps:

Place the beets in a large saucepan, cover with tepid tap water and bring to a boil over high heat. Reduce the heat to low, cover with a lid and cook gently for approximately 1 1/4 to 1 1/2 hours, until tender. Drain and cool to lukewarm.
Peel the beets and cut them into 1/4-inch slices. Place in a bowl and stir in the remaining ingredients. Serve at room temperature, but not cold.

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 417 milligrams, Sugar 9 grams

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