Directions:
- Place beets in an 8-inch square baking pan. Add 1/2 inch water. Cover pan tightly with foil and bake in a 375° regular or convection oven until beets are just tender when pierced, 45 to 60 minutes. When cool enough to handle, peel and cut into matchstick-size strips (see notes).
- In a bowl, combine beets and 1/3 cup sour cream and mix gently to coat; if you'd like your salad more moist, stir in a little more sour cream. Stir in dill and salt, pepper, and vinegar to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 398.23 Kcal (1667 kJ) | ||
| Calories from fat | 75.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.35g | 13% | |
|---|---|---|---|
| Cholesterol | 26.57mg | 9% | |
| Sodium | 585.12mg | 24% | |
| Potassium | 2375.83mg | 51% | |
| Total Carbs | 73.52g | 25% | |
| Sugars | 47.62g | 190% | |
| Dietary Fiber | 20.42g | 82% | |
| Protein | 16.66g | 33% | |
| Vitamin C | 35.2mg | 59% | |
| Iron | 6.8mg | 38% | |
| Calcium | 217mg | 22% | |
| Amount Per 100 g | |||
| Calories | 51.62 Kcal (216 kJ) | ||
| Calories from fat | 9.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.08g | 13% | |
|---|---|---|---|
| Cholesterol | 3.44mg | 9% | |
| Sodium | 75.84mg | 24% | |
| Potassium | 307.95mg | 51% | |
| Total Carbs | 9.53g | 25% | |
| Sugars | 6.17g | 190% | |
| Dietary Fiber | 2.65g | 82% | |
| Protein | 2.16g | 33% | |
| Vitamin C | 4.6mg | 59% | |
| Iron | 0.9mg | 38% | |
| Calcium | 28.1mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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