Description
You can use boiled, steamed or roasted beetroot to make this salad.
Ingredients
200 g sour cream (20%)
100 g mayonnaise
400-500 g cooked beetroot, coarsely shredded
2 cans of kidney beans (about 400 g/12 oz each), rinsed and drained
4 pickles, chopped
Salt and pepper
Fresh parsley or chives, finely chopped
Directions
In a large bowl, whisk the sour cream and mayonnaise until combined, then season with salt and pepper.
Add the coarsely shredded beet, beans and pickles, folding them into the sour cream and mayonnaise dressing.
Season again, then transfer the salad into the serving dish and sprinkle with herbs.
Enjoy!
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