beet salad in sour cream dressing

4 whole beets
large, about 1 3/4 pounds, JP recommends organic
1 cup onion
halved and thinly sliced
1/2 cup sour cream
1 1/2 tbsp cider vinegar
1 tsp salt
1/2 tsp black pepper
freshly ground
1 1/2 tsp sugar
Beets have been on my radar for a while. I often associate them with the delicious salad they serve at SF’s House of Prime Rib and with the salad bar at Portico’s. I’ve never prepared them myself though, but with the onset of the CSA food basket that my friend Brent bequeathed to me, I was obliged to finally try.

I went to the index of my favorite go-to resource, Jacques Pepin’s Essential Pepin, and found this recipe for beet salad with sour cream and onions. Like many of this recipes, this one turned out delicious.
Wash the beets then cut off the tops. Leave about 1/2 inch of the tip.
Place the beets in the saucepan and fill it with water and salt. Bring to a boil on high, then gently simmer, covered, for about an hour and 30 minutes until tender. Drain and cool.
Peel the beets and cut them into 1/4 inch slices.
In the mixing bowl, combine the beets, onions, sour cream, vinegar, salt, pepper, and sugar. Serve at room temp.
In the book, Jacques Pepin warns of the staining power of beets. We were extra careful handling them, and wore gloves while peeling, and covered our cutting board in plastic wrap prior to cutting.

To reduce fat, either use just enough sour cream to lightly coat the beets, or replace sour cream with low fat sour cream.