Russian Beet Salad

Directions

1. 1
   Trim beets of stems and greens, place prepared beets into a saucepan, cover with water, bring to a boil and simmer until tender, approximately 25 minutes.
2. 2
   Meanwhile, combine the vinegar, garlic, honey and salt in a bowl, set aside.
3. 3
   Prepare the rest of the vegetables and eggs, set aside.
4. 4
   Rinse cooked beets under cold running water as you remove the skins, they will retain a lot of heat!
5. 5
   Chop beets into 1/2 inch chunks and while they are still hot, add the vinegar mixture.
6. 6
   Stir until well combined with the dressing.
7. 7
   Allow to marinate 30 minutes at room temperature.
8. 8
   Set aside a few pieces of the vegetables, egg and dill to use as a garnish, add the remaining ingredients to the beets along with the amount of sour cream or yogurt you desire.
9. 9
   Note: I use only enough sour cream to combine the salad, approximately 1 cup +.
10. 10
    Stir well, chill until very cold.
11. 11
    Top with garnish, serve.
12. 12
    To substitute canned beets - pour two 14oz. cans of small beets including the liquid into a saucepan, heat until boiling hot, drain well and continue with step #5.