Russian "Vinegret" Beet Salad

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Here's a low fat version of my Grandma Katrina's russian beet salad called "vinegret" enjoy!

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  • Easy
  • 10 mins
  • 45 mins
  • Budget Friendly

Ingredients

  • 1 lb cooked beets, peeled and diced
  • 1/4 cup sour cream fat free
  • 4 tbs mayonnaise fat free
  • juice of half a lemon
  • 2 tsp sugar
  • salt and pepper to taste
  • 1 handful chopped fresh dill or parsley for garnish
  • 1-2 scallions
  • 1-2 dill pickles
  • 1 hard boiled egg
  • 1 small cucumber peeled and cubed
  • extra virgin olive oil

Preparation

Step 1

Bring some water to a boil,(boil beets like you would potatoes) put beets in the pan and simmer until the beets are tender easily pierced with a knife--45 minutes to an hour. Let it cool.

Cube the beets into a salad bowl. Add the following, cubed, 1 small, peeled cucumber;(I substituted the cucumber for potatoes in the original recipe for a lower fat version) 1-2 scallions; 1 hardboiled egg; 1-2 good dill pickles; and a handful of fresh dill

Step 2

For the dressing, I used a combo of a little extra virgin olive oil, juice of half a lemon, fat free sour cream, fat free mayo, salt and pepper.and a pinch of sugar. ( about 3-4 tablespoons, I usually eyeball it.)

Mix all ingredients together, chill for at least 20 minutes before serving and enjoy!

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