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Ingredients
- 1/4 cup reduced-fat sour cream
- 1 tablespoon prepared horseradish
- 1 tablespoon chopped fresh dill
- 2 teaspoons extra-virgin olive oil plus 1 tablespoon, divided
- 1/4 teaspoon ground pepper
- 1/8 teaspoon salt
- 2 8- to 9-ounce packages precooked baby beets (see Tip), cut into 1/4-inch slices or wedges
- 1 teaspoon white-wine vinegar
Details
Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from eatingwell.com
Preparation
Step 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.
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