Ingredients

Serves 6 to 8 as a side dish

　　2 or 3 fist-size beets (about 2 pounds total)

　　6 to 10 cloves garlic, minced

　　2 teaspoons freshly ground black pepper

　　2 tablespoons sour cream

　　

Step 1

Place the beets in a large stockpot, add enough water to cover them by a couple of inches, and bring the water to a boil over high heat. Once it’s boiling, let it continue to boil until a fork slides into the beets with little resistance, about 30 minutes. Remove the beets from the water and rinse with cold water. Once they’re cool enough to handle, lop off the ends and peel them. Next, shred them (a food processor makes quick work of them).

　　

Step 2

In a bowl, stir together the shredded beets with garlic to taste and the black pepper. Stir in enough sour cream to turn the salad a nice violet color, but not pink. (If it’s pink you may have overcooked the beets, not drained them well enough, or used too much sour cream.) Serve as a side salad or use as a condiment.

　　Cooks' Note

　　You can use this as a condiment on sandwiches, or, if you’re serving it as a side salad, you could add 3/4 cup chopped walnuts, 3/4 cup Russian-style farmer’s cheese (similar to cheese curds), or 3/4 cup chopped prunes.

　　Food Trucks