Roasted Beets with Jalapeño Cream

Roasted Beets with Jalapeño Cream Recipe
Photo: Johnny Miller; Styling: Sarah Smart
A creamy jalapeño dressing livens up earthy roasted beets. Seed the pepper for less heat.


Serves 8 (serving size: 2 lettuce leaves, 1/2 cup beets, and about 1 tablespoon jalapeño cream)
Total time: 1 Hours

Recipe from

Cooking Light

Recipe Time

Hands-on: 9 Minutes
Total: 1 Hours

Nutritional Information

Calories 68
Fat 1.5 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 2.6 g
Carbohydrate 12.2 g
Fiber 3.5 g
Cholesterol 5 mg
Iron 1.2 mg
Sodium 170 mg
Calcium 43 mg


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


1. Preheat oven to 450°.

2. 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.

3. Combine sour cream, onions, salt, and jalapeño in a small bowl. Divide lettuce leaves among 8 plates; top evenly with beets and jalapeño mixture.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ruth Cousineau,

Cooking Light

June 2013
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