Beets With Horseradish Cream
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1. Trim beets, leaving root and 1 inch of stem. Scrub beets; place in big pan; cover with water. Cover; give a boil, decrease heat and boil 45 minutes, or till tender.
2. Integrate sour cream, horseradish, salt and pepper in small bowl.
3. Remove beets from heat; drain. When cooled; peel and cut into wedges. Transfer to plates and top with Horseradish Cream. Garnish with cilantro, if preferred.
Calories: 59 calories, Carbohydrates: 10 g, Protein: 2 g, Fat: 1 g, Hydrogenated fat: 1 g, Cholesterol: 7 mg, Sodium: 231 mg, Fiber: 2 g
Exchanges per serving: 2 Vegetable.
Copyright Diabetic Cooking.
Released at Thu, 18 Mar 2021 19:54:30 +0000