Roasted Beets with Jalapeño Cream

Photo: Johnny Miller; Styling: Sarah Smart

A creamy jalapeño dressing livens up earthy roasted beets. Seed the pepper for less heat.

Yield: Serves 8 (serving size: 2 lettuce leaves, 1/2 cup beets, and about 1 tablespoon jalapeño cream)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 9 Minutes
Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 68
  • Fat: 1.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.6g
  • Carbohydrate: 12.2g
  • Fiber: 3.5g
  • Cholesterol: 5mg
  • Iron: 1.2mg
  • Sodium: 170mg
  • Calcium: 43mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 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.
Note:

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 www.choosemyplate.gov.

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