Updated: Feb 19
Who says salads are just for summer? I love to enjoy them all year round. Sometimes the most satisfying salads are the super creamy, decadent ones. If you’re like me and love salads, you need to give this one a try, you will not be disappointed! This is one of those foods that gets even tastier the next day! So go ahead and make it the day before, as it keeps perfectly, and somehow becomes even more delicious overnight. This recipe is quick, easy and oh so tasty! And as an added bonus, beets boast an amazing nutritional profile. They're low in calories yet high in valuable vitamins and minerals. Your body will thank you for this healthy treat.
*I like adding some smoked salmon to each bite, it elevates the flavors to a whole other level!
6 cups of chopped cooked beets- I like to chop them into 1/2 inch cubes
1/2 cup of mayonnaise
1/2 cup of sour cream
1/2 teaspoon of onion powder
1/4 cup fresh chopped dill
1/4 cup to 1/3 cup of thinly sliced onions (use more or less depending on your taste)
1/4 teaspoon of salt
fresh cracked black pepper to taste
*To cook the beets: Put the beets in a medium saucepan and cover with cold water. Add a teaspoon of salt and bring to a boil. Cook until the beets are tender- add more water if necessary. Drain the beets and let them cool.
Mix the mayonnaise, sour cream, onion powder salt & pepper together in a medium sized bowl. Mix until it’s well blended.
When the beets are cold, toss them in the dressing, making sure to get them evenly coated. At this point, the white dressing will turn a lovely shade of pink.
Toss the salad with the dill and onions.