Enjoy this beet salad and pretend you are dining in Russia or Central Europe with flavors indigenous to that cuisine. What may be a bit different is the preparation of both the beets and the potatoes. The beets are roasted whole in foil and then peeled and cubed. The potatoes are cubed, dressed, and roasted until lightly browned. The roasted beets and potatoes each have distinct and satisfying flavors so you may wonder why you would combine them. When you taste this dish, you will probably agree that the whole is greater than the sum of the parts.
Allow the salad flavors to blend for an hour or so before serving. The flavors are best at room temperature. If you have enough salad for another day, know that the color will have intensified in the dressing. Your salad will be quite red. Let the dish warm up to room temperature before serving it.
For the dressing and the garnish, use fresh herbs if at all possible. This makes a world of difference in the flavor of the salad and the bright green sings against the beets.
1 or 2 tablespoons of milk to thin down the sour cream
Sea salt and freshly ground black pepper to taste
2 tablespoons finely minced fresh Italian parsley (flat-leafed)
2 tablespoons finely minced fresh chives
Roasted Beet and Potato Salad Steps
Carefully combine the roasted beets and potatoes in a mixing bowl, combining gently to keep the beet and potato cubes intact.
In a smaller mixing bowl measure the sour cream and dill weed. Add enough milk to get the consistency you want for a dressing. If you add no milk, the dressing will still spread nicely but be a thick creamy coating on the vegetables. Personally, I like it this way.
Add the salt and pepper. Taste for adjustments. This is the best time in the building process for the salt and pepper to be set in place.
Pour the dressing over the beets and potatoes carefully mixing in the dressing. Do not over mix — keep the dressing fairly white. The red, white, and green of this dish is stunning so you will want to guard it with care.
Mix the minced parsley and chives together and then sprinkle them generously over the salad. If you are plating individual salads, save the garnish for last and you might place some whole parsley stems or whole dill springs on the side for more color.