I am wanting to make the pickled herring pickled beet apple potato and dill sauce salad. My question is what grade of sour cream do I use. I have available 2% to 32% fat sour creams. Would the 32% be overkill? What about standard 14%?
Naturally sweet, deeply earthy, and a beautiful shade of red, beets are pretty perfect. Simply roasting them concentrates their sugars and turns them tender, ready to toss in any sort of salad or to serve alongside other foods, and prepping them couldn't be easier. Read more.