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Summer Borscht Salad Recipe-14862

Photo by: Joseph De Leo
Comments: 0


This dish is named for the chilled Russian soup of beets and sour cream.

Yield: 2 to 4 servings
Prep time: 15 To 20 Minutes
Cooking time: 1½ Hours


For the dressing:

  • 1 cup plain nonfat yogurt
  • 1 tablespoon prepared horseradish
  • Salt
  • Freshly ground black pepper

For the salad:

  • 1 jar (16 ounces) pickled sliced beets
  • 2 bunches watercress
  • ¾ to 1 pound boiled, smoked, or baked ham, preferably 95% or more fat free


1. Whisk the yogurt and horseradish together in a serving bowl. Season to taste with salt and pepper.

2. Drain the beets, add them to the dressing, and toss to coat.

3. Holding the bunches of watercress by the stem ends, rinse them under cold running water, shake, and then pat dry with towels. Slice off the stems with a sharp knife and add the, watercress leaves to the bowl.

4. Cut the ham into ½-inch pieces and add them to the bowl. Toss the ingredients together. You can serve the salad immediately or refrigerate up to 1½ hours.

© 1991, 1995 by Michele Urvater

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 4 servings, and includes 1/4 teaspoon of added salt.

308kcal (15%)
208mg (21%)
26mg (43%)
85mcg RAE (3%)
71mg (24%)
3486mg (145%)
3g (14%)
9g (13%)
2mg (10%)

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