Beet Salad

Ingredients

• 3 to 4 large beets (1 3/4 pounds), tops removed
• 1 medium-size onion (4 ounces), peeled, halved and very thinly sliced
• ½ cup sour cream
• 3 tablespoons red-wine vinegar
• ½ teaspoon freshly ground black pepper
• 2 teaspoons sugar
• 1 teaspoon salt

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    108 calories; 4 grams fat; 2 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 2 grams protein; 9 milligrams cholesterol; 501 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Place the beets in a large saucepan, cover with tepid tap water and bring to a boil over high heat. Reduce the heat to low, cover with a lid and cook gently for approximately 1 1/4 to 1 1/2 hours, until tender. Drain and cool to lukewarm.
2. Peel the beets and cut them into 1/4-inch slices. Place in a bowl and stir in the remaining ingredients. Serve at room temperature, but not cold.