This combination of ingredients is a no-brainer, but I would not have thought to put them together in quite this way. It's delicious and refreshing, and surprisingly filling. Served with a canned oyster chowder (enhanced with some steamed potatoes, peas, and smoked paprika stirred into it) and pumpernickel bread for a good summer dinner.
Beets with Dilled Cucumber Salsa
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Amount per serving
- Calories: 63
- Calories from fat: 6%
- Fat: 0.4g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.1g
- Protein: 2.8g
- Carbohydrate: 13.2g
- Fiber: 1.5g
- Cholesterol: 0.0mg
- Iron: 1.4mg
- Sodium: 171mg
- Calcium: 50mg
- 1 cup finely chopped cucumber
- 2 tablespoons minced fresh dill
- 1 tablespoon chopped red onion
- 2 tablespoons plain low-fat yogurt
- 1 tablespoon red wine vinegar
- 1/4 teaspoon coarsely ground black pepper
- 1/8 teaspoon salt
- 1 1/2 pounds beets (about 3)
- 4 lettuce leaves
- Combine first 7 ingredients in a small bowl; stir well. Cover and chill.
- Leave root and 1 inch of stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water. Drain and cool. Trim off beet roots; rub off skins. Cut beets into 1/4-inch slices.
- Arrange beet slices on each of 4 lettuce-lined plates; top each serving with 1/4 cup salsa.
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Beets with Dilled Cucumber Salsa Recipe at a Glance
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