Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

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

Ruth Cousineau
Recipe by Cooking Light June 2013

Gallery

Johnny Miller; Styling: Sarah Smart

Recipe Summary

hands-on:
9 mins
total:
1 hr
Yield:
Serves 8 (serving size: 2 lettuce leaves, 1/2 cup beets, and about 1 tablespoon jalapeño cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Chef's Notes

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.

Nutrition Facts

68 calories; fat 1.5g; saturated fat 0.8g; mono fat 0g; poly fat 0.1g; protein 2.6g; carbohydrates 12.2g; fiber 3.5g; cholesterol 5mg; iron 1.2mg; sodium 170mg; calcium 43mg.
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