Biitsu no kuriimu sarada / beet cream salad

Little purple-pink cubes in creamy dressing.

<Ingredients>

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


<Directions>
1.

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.

2.

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

3.

Garnish with chopped parsley.

<Notes>

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