Beet Salad

Total Time: 1 hour, 30 minutes

Number of servings: 5

Per Serving 56 calories

Fat 3 g

Carbs 8 g

Protein 2 g



  • 6 medium beets
  • 4 green onions
  • 1 tbsp fresh dill
  • 5 tbsp sour cream
  • 1 tbsp balsamic vinegar
  • 1 tsp salt


  1. Wrap each beet in aluminum foil, and bake at 375 until a fork goes all the way into one easily. You can do this the night before if you wish, and just let them cool overnight on the counter.
  2. When the beets are cool, the skins will come off easily enough you can remove them with your hands. Slice the peeled beets, the dill and onions. Stir in the sour cream, and the vinegar and salt. Taste. Adjust ingredients as necessary.

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