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

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 2.6g 5% DV; carbohydrates 25.6g 8% DV; exchange other carbs 1.5; dietary fiber 3.1g 12% DV; sugars 20.2g; fat 0.9g 1% DV; saturated fat 0.4g 2% DV; cholesterol 2mg 1% DV; vitamin a iu 74.6IU 2% DV; vitamin c 6.1mg 10% DV; folate 80.1mcg 20% DV; calcium 33.3mg 3% DV; iron 1.1mg 6% DV; magnesium 34.2mg 12% DV; potassium 413.7mg 12% DV; sodium 170.2mg 7% DV; thiaminmg 4% DV.