Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, beetroot and sour cream salad. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Beetroot and sour cream salad is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Beetroot and sour cream salad is something which I’ve loved my whole life. They’re fine and they look wonderful.

Healthy vegetarian beetroot sour cream and black sesame salad Beetroot sour cream and spring onion salad. Learn to make Beetroot Salad - Simple Healthy Homemade Vegetarian Salad Recipe By Ruchi Bharani If you love salad, here is a treat for you. Nigel Slater's salmon marinated with beetroot, and celeriac, mustard and soured cream salad recipes.

To get started with this recipe, we must prepare a few components. You can cook beetroot and sour cream salad using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Beetroot and sour cream salad:

1. Get 2 Beetroot – medium sized
2. Take 2 nos Cloves –
3. Prepare 2 nos Bay leaf –
4. Take 2 nos Star Anise –
5. Prepare 1 ½ teaspoons Vinegar Fruit –
6. Take to taste Pepper – season
7. Take 3 cups Water –
8. Get 1 teaspoon Butter –
9. Prepare 1 cup Curd –
10. Take 1 Cucumber small - sized
11. Get 8 - 10 nos Pistachio –
12. Get to taste Salt

Beetroot salad is a wonderful dish whether it's summer or winter. Here it takes on a Moroccan twist, and is nutritious with so many good ingredients. What could be easier or more delicious and nutritious than a beetroot salad? Beetroot is a real favorite British vegetable, and despite having fallen well out.

Steps to make Beetroot and sour cream salad:

1. Boil water, add the spices and vinegar. On boil add 1 teaspoon salt and immerse the beetroots. Slow cook for 15min with lid on. 
2. After the beetroot has cooled remove them from the water and allow the excess water to simmer down to a sauce. Once the quantity has reduced to ¾ of the total quantity remove the spices and add the butter and keep stirring the sauce to get a thick consistency sauce.
3. Hang the curd in a muslin cloth for 20 min to remove the excess water. Chop the cucumbers and add them to the curd. Season the curd and cucumber with salt and pepper.
4. Cut the beetroot into thin round slices and arrange them as you wish. Add the cucumber and curd mixture in the center, pour the sauce on the beetroot and curd and garnish with toasted pistachios.
5. Tastes best when served chilled. You can make the sour cream tastier by adding fresh dill leaves/ olive oil/adding paprika instead of pepper.

This Russian beet salad is made with grated cooked beets, walnuts, sour cream, and prunes and is a classic Russian staple in fall and winter. Combine sour cream and garlic in a large bowl. Add beets, Havarti cheese, walnuts, and prunes; stir to combine. A delicious creamy beetroot dip combined with sour cream and chives. It is great for parties and kids will love it.

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