Ricks F@*#ing Russian-Style Beet Salad

• 2 or 3 fist-size beets (about 2 pounds total)
• 6 to 10 cloves garlic, minced
• 2 teaspoons freshly ground black pepper
• 2 tablespoons sour cream

1. Place the beets in a large stockpot, add enough water to cover them by a couple of inches, and bring the water to a boil over high heat.
2. Once its boiling, let it continue to boil until a fork slides into the beets with little resistance, about 30 minutes.
3. Remove the beets from the water and rinse with cold water.
4. Once theyre cool enough to handle, lop off the ends and peel them.
5. Next, shred them (a food processor makes quick work of them).
6. In a bowl, stir together the shredded beets with garlic to taste and the black pepper.
7. Stir in enough sour cream to turn the salad a nice violet color, but not pink.
8. (If its pink you may have overcooked the beets, not drained them well enough, or used too much sour cream.)
9. Serve as a side salad or use as a condiment.

beets, garlic, freshly ground black pepper, sour cream

Taken from www.epicurious.com/recipes/food/views/rick-s-f-ing-russian-style-beet-salad-382253 (may not work)