Summer Borscht Salad

Preparation info
  • Makes:

    2 to 4

    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

This dish is named for the chilled Russian soup of beets and sour cream.


For the Dressing

  • 1 cup plain nonfat yogurt
  • 1 tablespoon prepared horseradish
  • Salt and fr


  1. Whisk the yogurt and horseradish together in a serving bowl. Season to taste with salt and pepper.
  2. Drain the beets, add them to the dressing, and toss to coat.
  3. Holding the bunches of watercress by the stem ends, rinse them under cold running water, shake, and then pat dry with towels. Slice off the stems with a sharp knife and add the watercress leaves t