All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Biitsu no kuriimu sarada / beet cream salad

Little purple-pink cubes in creamy dressing.


2 medium beets
1 tbsp creme fraiche or sour cream
1 tbsp heavy cream
1/2 small lemon (1 tsp lemon juice)
Salt and pepper to taste (not in photo)
A few sprigs Italian parsley


Boil beets. Bring water to boil, add vinegar and salt, and cook beets (with skin) until a skewer goes in smoothly, about 30-40 minutes.

Cover and cool in the cooking water.


Skin and dice beets. Add creme fraiche, heavy cream, lemon juice, salt and pepper, and mix well.


Garnish with chopped parsley.

  • If using sour cream, use less lemon juice.
  • Make sure beets are cool before adding creams.
  • Keeps well in the fridge for several days.

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