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Summer Borscht Salad

Updated February 23, 2016
(1 Votes)

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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

CostModerate

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

OccasionCasual Dinner Party

Recipe Coursemain course, side dish

Dietary Considerationmain course, side dish

Five Ingredients or LessYes

Mealbrunch, lunch

Taste and Texturecreamy, crisp, savory, sharp, tangy

Type of Dishmain course salad, salad

Ingredients

  • 1 cup plain nonfat yogurt
  • 1 tablespoon prepared horseradish
  • Salt
  • 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

Instructions

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.

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