Precooked baby beets make this healthy vegetable side dish come together in a flash. If horseradish is too spicy for your taste, try stirring in chopped dill pickles instead.
Nutrition per serving may change if servings are adjusted.
¼ cup reduced-fat sour cream
1 tablespoon prepared horseradish
1 tablespoon chopped fresh dill
2 teaspoons extra-virgin olive oil plus 1 tablespoon, divided
¼ teaspoon ground pepper
⅛ teaspoon salt
2 8- to 9-ounce packages precooked baby beets (see Tip), cut into ¼-inch slices or wedges
1 teaspoon white-wine vinegar
Preparation
Active
Ready In
Combine sour cream, horseradish, dill, 2 teaspoons oil, pepper and salt in a small bowl. Toss beets with vinegar and the remaining 1 tablespoon oil. Serve the beets topped with the sauce.
Look for cooked, peeled beets in the produce section of many large supermarkets. They don't have any additivesyou'll see just “beets” on the ingredient list.
Per serving:
125 calories;8 g fat(2 g sat); 2 g fiber; 12 g carbohydrates; 2 g protein; 95 mcg folate; 6 mg cholesterol; 9 g sugars; 0 g added sugars; 107 IU vitamin A; 5 mg vitamin C; 37 mg calcium; 1 mg iron; 189 mg sodium; 377 mg potassium