Recipe Image

Quick Beet Salad

  • 10 m
  • 10 m
EatingWell Test Kitchen
“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.”


    • 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


  • 1 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.
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