Tangy horseradish and dill dress pickled beets in this simple, colorful side dish. Make it a meal: Serve alongside Smorgastarta.

EatingWell Test Kitchen



  • 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 Facts

112 calories; 0.9 g total fat; 2 mg cholesterol; 170 mg sodium. 25.6 g carbohydrates; 2.6 g protein; Full Nutrition