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

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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; 0.4 g saturated fat; 2 mg cholesterol; 170 mg sodium. 414 mg potassium; 25.6 g carbohydrates; 3.1 g fiber; 20 g sugar; 2.6 g protein; 75 IU vitamin a iu; 6 mg vitamin c; 80 mcg folate; 33 mg calcium; 1 mg iron; 34 mg magnesium;