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

Makes: 6 servings

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  • 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


  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.


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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