Pickled Beet Salad
http://www.eatingwell.com/recipes/pickled_beet_salad.html
Tangy horseradish and dill dress pickled beets in this simple, colorful side dish. Make it a meal: Serve alongside Smorgastarta.
6 servings | Active Time: 15 minutes | Total Time: 15 minutes
Ingredients
- 2 1-pound jars sliced pickled beets
- 1 onion, thinly sliced
- 2 tablespoons prepared horseradish
- 2 tablespoons reduced-fat sour cream
- 2 tablespoons chopped fresh dill, or parsley
- Salt & freshly ground pepper, to taste
Preparation
- Drain pickled beets, reserving 1/4 cup of the juice. Toss onions with the reserved pickled beet juice in a medium bowl and let stand for 10 minutes.
- Meanwhile, cut beet slices in half. Add to the onions along with horseradish, sour cream and dill (or parsley). Toss to combine. Season with salt and pepper.
Nutrition
Per serving : 112 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 2 mg Cholesterol; 26 g Carbohydrates; 3 g Protein; 3 g Fiber; 163 mg Sodium; 418 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 vegetable