Raw Beets With Creamy Dill

By Mark Bittman

Published October 26, 2013

  • Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer.
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Total Time
15 minutes
Rating
4(76)
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Ingredients

  • 1 pound beets

  • 1 minced shallot

  • 2 teaspoons Dijon mustard

  • ¼ cup sour cream

  • lemon juice to taste

  • chopped dill

Ingredient Substitution Guide
Nutritional analysis per serving

29 grams carbs; 17 milligrams cholesterol; 182 calories; 2 grams monosaturated fat; 3 grams saturated fat; 6 grams fat; 8 grams fiber; 246 milligrams sodium; 5 grams protein; 19 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel and grate 1 pound beets.

  2. Step 2

    Make a dressing with 1 minced shallot, 2 teaspoons Dijon mustard, ¼ cup sour cream, lemon juice to taste and chopped dill.

  3. Step 3

    Garnish: Dill.

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Ratings

4 out of 5
76 user ratings
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Comments

Pamela

Excellent! Super fresh, the balance of the dressing with the sweetness of the beets was fabulous, and the dill was such an interesting twist. My husband couldn't stop eating it!

Lisa Lee

The title of the recipe and its contents were perfect clear. Yet, I somehow convinced myself this required roasted beets. Anyway, it tastes good with roasted beets too! Can’t wait to make it raw…as intended.

Liz Power

Made this as written except used yoghurt instead of sour cream as that is what I had on hand. Tasty, refreshing, healthy.

Diane

I made this and it's a great way to eat raw beets. Same for the other raw beet salad with the sherry vinegar that Mark Bittman has.

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