Tasty, juicy, and colorful salad with beets and pickles in a mayonnaise and sour cream dressing.

Ingredients:
2 medium red boiled beets (1 1/2 cups), stems and root ends removed
1/2 cup kosher dill mini pickles, diced
1 tablespoon sour cream
2 tablespoons mayonnaise
4 tablespoons chopped cilantro
salt and black pepper to taste
3 tablespoons green peas for decoration

Directions
Put beets into a pot, cover with cold water and bring to a boil. Reduce heat to low. Cook until the beets are tender (one hour). Test them by poking with a fork. Cool and peel the beets.

Put grated beets and diced pickles in a salad bowl. Mix with finely chopped cilantro.
Dress the salad with mayonnaise and sour cream. Adjust taste with salt and pepper. Decorate with green peas.