Directions:
- Place the beets and 1 tablespoon of the salt in a large pot and add enough cold water to cover by 2 inches. Bring to a boil, reduce heat to a simmer, and cook until a paring knife can be inserted smoothly into a beet, about 25 minutes, depending on size. Drain and rinse under cold running water until cool enough to handle. Remove the skins. (They should slip off easily, another sign of doneness.) Place the beets in a bowl and refrigerate for at least 1 hour. Slice them in half lengthwise. Arrange the halves on 6 serving plates. Drizzle with the oil and vinegar, then sprinkle with the remaining salt and the pepper. Serve with a dollop of sour cream on the side and some snipped dill.Tip: Look for beets in an array of colors at your local farmers' market. Candy cane (pictured) is a relatively common variety with red and white stripes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 504.42 Kcal (2112 kJ) | ||
| Calories from fat | 247.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.47g | 42% | |
|---|---|---|---|
| Cholesterol | 40.25mg | 13% | |
| Sodium | 996.14mg | 42% | |
| Potassium | 1852.27mg | 39% | |
| Total Carbs | 57.63g | 19% | |
| Sugars | 34.45g | 138% | |
| Dietary Fiber | 14.91g | 60% | |
| Protein | 14.5g | 29% | |
| Vitamin C | 25.9mg | 43% | |
| Iron | 5mg | 28% | |
| Calcium | 244.4mg | 24% | |
| Amount Per 100 g | |||
| Calories | 79.59 Kcal (333 kJ) | ||
| Calories from fat | 39.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.33g | 42% | |
|---|---|---|---|
| Cholesterol | 6.35mg | 13% | |
| Sodium | 157.17mg | 42% | |
| Potassium | 292.25mg | 39% | |
| Total Carbs | 9.09g | 19% | |
| Sugars | 5.43g | 138% | |
| Dietary Fiber | 2.35g | 60% | |
| Protein | 2.29g | 29% | |
| Vitamin C | 4.1mg | 43% | |
| Iron | 0.8mg | 28% | |
| Calcium | 38.6mg | 24% | |
* 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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