Susan Branch's Beet Salad


  • 5 medium beets
  • 4 tablespoons red wine vinegar
  • 2 tablespoons salad oil
  • 1 small red onion, sliced
  • 1/2 cup sour cream
  • 1/2 cup chopped walnuts
  • roquefort cheese, to taste
  • freshly ground papper


  • Wash and trim beets
  • Cook in boiling water until tender
  • Drain and cool, peel them, cut into julienne strips
  • Put into bowl with thinly sliced onion and toss with vinegar & oil
  • Add the sour cream and mix gently
  • Sprinkle on walnuts, crumble on cheese and grind pepper on top
  • Serve on a bed of torn salad greens if you like

Source: Susan Branch

More Recipes