Serves 8 (serving size: 2 lettuce leaves, 1/2 cup beets, and about 1 tablespoon jalapeño cream)
Photo: Johnny Miller; Styling: Sarah Smart
1 pound medium-sized red beets
1 pound medium-sized golden beets
1/3 cup reduced-fat sour cream
1/4 cup finely chopped green onions
1/4 teaspoon salt
1 jalapeño pepper, finely chopped
16 Bibb or Boston lettuce leaves
How to Make It
Preheat oven to 450°.
Remove stems and roots from beets; wrap beets in foil. Bake at 450° for 45 minutes or until tender. Cool beets slightly; peel and cut into 1-inch wedges.
Combine sour cream, onions, salt, and jalapeño in a small bowl. Divide lettuce leaves among 8 plates; top evenly with beets and jalapeño mixture.
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Excellent side dish! Yes, it's a bit of a long process, but it's ridiculously simple to make; don't let the roast time deter you. I actually roasted & cut the beets (~3 large red; couldn't find golden at the store) on a Sunday so that during the week, all I had to do was warm the beets and make the jalapeno cream. The cream came together in about 5 minutes using a mini processor. I added a clove of garlic for personal tastes to the cream and next time I plan to add a bit of lime juice to perk up the cream. Otherwise, I thought it was excellent together - nice and light, with the great earthy flavors of the beets mixed in - yum! My husband didn't care for the cream with the roasted beets, but thought the beets plain were great so just have those you are serving decide for themselves on whether or not they want the "sauce." Didn't bother with the Bibb lettuce, and I will absolutely make this again and again! Excellent alongside seasoned grilled steak & green beans - Enjoy!
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