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Pickled Beet Salad

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


Pickled Beet Salad Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 1-pound jars sliced pickled beets
  • 1 onion, thinly sliced
  • 2 tablespoons prepared horseradish
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons chopped fresh dill, or parsley
  • Salt & freshly ground pepper, to taste

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Preparation

  1. 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.
  2. 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

Per serving: 112 calories; 1 g fat ( 0 g sat , 0 g mono ); 2 mg cholesterol; 26 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 163 mg sodium; 418 mg potassium.

Nutrition Bonus: Folate (19% daily value).

Carbohydrate Servings: 2

Exchanges: 2 vegetable


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Recipe Categories

Health & Diet Considerations
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Gluten free
Low calorie
Low cholesterol
Meal/Course
Appetizers
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Everyday favorites
Picnic
Quick (total 30 min. or less)
Vegetarian
Type of Dish
Appetizer
Salad, side/appetizer
Side dish, vegetable
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
6
Preparation/ Technique
No-cook
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