Polish Beets With Sour Cream
A vibrant Polish side dish, these magenta beets with sour cream can be enjoyed either hot or cold.
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Instructions
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Wash and dry beets. Boil or roast them in their skins until a knife can easily pierce the flesh but they remain firm. Cool, peel, and julienne the beets.
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In a bowl, combine sour cream, sugar, salt, and pepper; mix well.
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Gently fold the julienned beets into the sour cream mixture.
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To serve hot, warm the mixture in a saucepan until small bubbles appear at the edges, avoiding a boil. To serve cold, refrigerate until thoroughly chilled.
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Transfer to a serving bowl and garnish with fresh dill.
Nutritional Info (per serving)
Calories:
140 kcal
Carbohydrate:
9 g
Cholesterol:
34 mg
Fiber:
1 g
Protein:
2 g
Saturated Fat:
6 g
Sodium:
202 mg
Sugar:
7 g
Fat:
11 g
Unsaturated Fat:
0 g