A refreshing and colorful beet salad with a creamy herb dressing, perfect for any occasion.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking of the beets.
Wrap each beet in foil and place them on a baking sheet.
Wrapping the beets in foil helps retain their moisture during roasting.
Roast the beets in the oven for about 1 hour or until tender when pierced with a fork.
Check the beets for doneness by inserting a fork into the center.
Allow the beets to cool, then peel off the skins and cut them into bite-sized cubes.
Peeling is easier when the beets are slightly warm.
In a mixing bowl, combine sour cream, mayonnaise, and Dijon mustard.
Mix until the dressing is smooth and well combined.
Add the cubed beets, chopped scallions, and dill to the bowl with the dressing. Mix gently to coat.
Mix gently to avoid breaking the beet cubes.
Refrigerate the salad for at least 1 hour before serving.
Chilling allows the flavors to meld together.
Serve the salad chilled, garnished with extra dill if desired.
Serve in a decorative bowl for an appealing presentation.
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