Beet Borscht Salad

Adapted from Fruit and Vegetable Stand by Barry Baluster and Essentials of Classic Italian Cooking by Marcella Hazan

Serves 4–6 depending on whether you're using it as a salad or a condiment

I adapted this recipe from a 1987 edition of Fruit and Vegetable Stand by Barry Baluster. The first time I made it, I misread the recipe and did it differently—and I liked it so much I’ve been making it this way ever since. It doesn’t sound like much, but it’s very good and very pretty—definitely greater than the sum of its parts. I learned how to roast beets from Marcella Hazan.

4 to 6 medium red beets
Sour cream or Greek yogurt

Note: For the yogurt I use full-fat Fage; for the sour cream I used to use Breakstone, but now that Fage makes sour cream, it’s what I use.

Cut off the long stringy tops of the beets with kitchen shears, trim the root ends if they are “furry,” but leave the beets intact. Wash the beets well. Wrap the beets tightly in aluminum foil (I wrap them twice) and bake in a preheated 400°F oven until easily pierced with a metal cake tester right through the foil. This usually takes 1 hour.

When the cake tester slips easily through them, remove the beets from the oven. Open the foil carefully so you don’t burn yourself. Let the beets cool a little, then slip off the skins. It is easiest to do this under cold running water while they are still warm.

Slice, dice, or quarter the beets depending on your preference. I usually leave them in largish pieces. Chill.

Serve with dollops of sour cream on top of the beets. Alternatively, toss diced, chilled beets with sour cream.