Beet & Cucumber Salad
Prep Time: 15
Cook Time: 45
(Total time will vary with appliance and setting.)
Level of Difficulty: Easy
2 large beets, trimmed (save beet greens for later use; see note below)
½ cup low-fat or regular sour cream or plain yogurt
½ teaspoon cider or white wine vinegar
2 teaspoons prepared white horseradish or prepared mustard
½ to 1 teaspoon Splenda, honey or sugar
Salt or salt substitute to taste
Freshly ground black pepper to taste
4 cups baby lettuce greens
1 small cucumber, peeled and sliced into about 12 slices
- Preheat oven to 400°. Wrap beets in foil. Bake until tender when pierced with fork, about 45 minutes to one hour. Cool then peel beets. Cut each beet into six slices.
- Whisk together sour cream, vinegar, horseradish and Splenda in a bowl. Season dressing with salt and pepper.
- Divide lettuce leaves among four plates. Overlap beet slices and cucumber slices atop lettuce. Drizzle with dressing and serve.
Beets and dressing can be made one day ahead. Cover separately and chill.
Note: Beet greens are a tasty source of magnesium and iron. They can be substituted for spinach or Swiss chard in recipes. Simply cut washed greens into ribbons and steam or sauté in olive oil; finish with a splash of balsamic vinegar, and season with salt and pepper to taste.
1 Serving: Calories 70; Fat 3g (Saturated Fat 2g); Carbohydrate 9g (Dietary Fiber 2g); Protein 4g.