Borscht Salad

By Mark Bittman

Borscht Salad
Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer.
Total Time
15 minutes
Rating
4(200)
Comments
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There are loads of ways to prepare beets beyond just pairing them with goat cheese, and in 2013, Mark Bittman looked at about a dozen or so of them. Here, they’re grated, not roasted whole, and paired with shredded cabbage and dill, some of the dominant ingredients in borscht. It’s a nontraditional approach to beets and borscht alike, ready in minutes.

Featured in: Do Not Fear a Beet Without Goat Cheese

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Ingredients

  • 1pound beets
  • 1shallot, minced
  • 2teaspoons Dijon mustard
  • ¼cup sour cream
  • lemon juice to taste
  • chopped dill
  • shredded cabbage
  • a chopped hard-boiled egg
Ingredient Substitution Guide

Preparation

  1. Step 1

    Peel and grate 1 pound beets.

  2. Step 2

    Make a dressing with minced shallot, Dijon mustard, sour cream, lemon juice to taste and chopped dill.

  3. Step 3

    Add shredded cabbage and a chopped hard-boiled egg.

  4. Step 4

    Garnish: Parsley.

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Ratings

4 out of 5
200 user ratings
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Comments

SundayCook

How much cabbage?

B Wood

This salad is so much better than it sounds. The whole is truly greater than the sum of its parts.

marc Erthein

The amount of cabbage not mentioned

Deb L

I loved this. No yogurt or sour cream so I used diluted mayo. Used dijon with horse radish and a 1:1 ratio of shredded beets to cabbage. Sweet onion stood in for the shallot. The hard boiled egg pulled it all together. Will definitely make again.

Cheryl K

I had pre-cooked beets so just cubed them in place of the shredded beets. Found the dressing a bit thick so added a bit of cream to thin it out. I used a half package of shredded cabbage; volume-wise, it was about one to one with the beets. It was just as good as a leftover as it was fresh.

Erin.

Docking this a star for the vague portions. I used about half a cabbage, and doubled the dressing. Works well as a work lunch.

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