Summer Borscht Salad
This dish is named for the chilled Russian soup of beets and sour cream.
2 to 4 servings
Preparation Time - Text15 to 20 minutes
Cooking Time1 min
Total Timeunder 15 minutes
Make Ahead RecipeYes
OccasionCasual Dinner Party
Recipe Coursemain course, side dish
Dietary Considerationmain course, side dish
Five Ingredients or LessYes
Taste and Texturecreamy, crisp, savory, sharp, tangy
Type of Dishmain course salad, salad
- 1 cup plain nonfat yogurt
- 1 tablespoon prepared horseradish
- Freshly ground black pepper
- 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
Whisk the yogurt and horseradish together in a serving bowl. Season to taste with salt and pepper.
Drain the beets, add them to the dressing, and toss to coat.
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.
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