Yield: 4 cups / 600 g
Instead of fat-free sour cream, you can also use fat-free plain yoghurt. Both are good. Of course, if you don't care about calories, you can use low-fat or full-fat!
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 1/2 litre jar (pint) of beets, and 1 tablespoon of sour cream.