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Quick Beet Salad
Quick Beet Salad
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From: EatingWell Magazine, March/April 2016
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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
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Original recipe yields 4 servings
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
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- 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 additives—you'll see just “beets” on the ingredient list.
- Serving size: ⅔ cup
- 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
- Nutrition Bonus: Folate (24% daily value)
- Carbohydrate Servings: 1
- Exchanges: 2 vegetable, 1½ fat
