This salad is sweet, sour and creamy all at the same time, with the light aroma and taste of dill weed.
It’s delicious with a summer meal of hamburgers or hot dogs, but also welcome in the fall with grilled pork.
You could also make this with plain beets, depending on what you have to hand and what direction you want the taste to go in.
Best made several hours (or a day) ahead to chill and to allow the flavours to marry.
(To be clear, this is a “cooking with canning you have already done” recipe. This is not a recipe for canning.)
This recipe uses:
Yield: 600 g / 4 cups
Serving size: 1 cup / 150 g
Fat: .4 g
- 1 litre jar pickled or plain beets (1 US quart jar)
- 2 tablespoons fat-free sour cream
- few pinches dried dill weed
- few pinches salt sub (or salt)
- few pinches black pepper
- Drain beets.
- Put beets in a medium-large mixing bowl.
- Add sour cream, dill weed ,salt sub, and black pepper.
- Toss gently.
- Refrigerate covered in fridge for several hours or overnight.
- Garnish with a few more pinches of dill weed before serving.
You can add more sour cream if you want, but really, the 2 tablespoons does do the job nicely. You might be surprised.
To cut this recipe in half, use a ½ litre jar (pint) of beets, and 1 tablespoon of sour cream.
Nutrition based on sugar and salt free pickled beets being used.
Per 1 cup (150 g / 5 oz):
- 97 calories, 152 mg sodium
- Weight Watchers PointsPlus®: 2 points
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.