Chilled Beets With Sour Cream
Serves 6| Hands-On Time: | Total Time:
- Place the beets and 1 tablespoon of the salt in a large pot and add enough cold water to cover by 2 inches. Bring to a boil, reduce heat to a simmer, and cook until a paring knife can be inserted smoothly into a beet, about 25 minutes, depending on size.
- Drain and rinse under cold running water until cool enough to handle. Remove the skins. (They should slip off easily, another sign of doneness.) Place the beets in a bowl and refrigerate for at least 1 hour.
- Slice them in half lengthwise. Arrange the halves on 6 serving plates. Drizzle with the oil and vinegar, then sprinkle with the remaining salt and the pepper. Serve with a dollop of sour cream on the side and some snipped dill.
- Per Serving
- Calories 83.44Calories From Fat 68%
- Calcium 31.12mg
- Carbohydrate 5.97g
- Cholesterol 8.43mg
- Fat 6.36g
- Fiber 1.03g
- Iron 0.47mg
- Protein 1.46mg
- Sat Fat 2.82g
What does this mean? See Nutrition 101 .