THE COMBINATION OF potatoes, beets, and sour cream is a classic—as wonderful in a salad as it is in borscht. To make this into a main course salad for four, add wedges of hard-cooked eggs and bed the salad on an assortment of greens.
SERVES: 4 TO 6
INGREDIENTS:
- 3 baking potatoes, such as russet or Idaho, skin on
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 3 medium-size beets (about 1 pound), tops and roots trimmed to 1 inch
- 1 cup sour cream or plain yogurt
- ½ small red onion, sliced
- ¼ cup chopped fresh dill
INSTRUCTIONS:
- Preheat the oven to 425°F. Lightly oil a rimmed baking sheet.
- Cut the potatoes in half lengthwise. Cut each half into 6 to 8 thin wedges, then cut each wedge in half widthwise. Combine the potatoes, oil, and salt and pepper to taste in a large bowl. Toss to coat. Arrange cut side down in a single layer on the baking sheet.
- Place the beets in a small baking dish. Cover with aluminum foil.
- Place the baking sheet and baking dish side by side in the oven. Roast the potatoes for about 25 minutes, until tender and well browned, turning them halfway through the roasting process. Roast the beets for 1 to 1¼ hours, until the largest beet is easily pierced with a knife.
- Meanwhile, in a small bowl, combine the sour cream, onion, dill, and salt and pepper to taste.
- When the beets are cool enough to handle, peel and cut into wedges.
- In a large serving bowl, combine the potatoes and beets. Add the sour cream dressing and mix with a rubber spatula. Serve at once.
