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Add a photoServings: 6
Ingredients
- 1/4 c. nonfat lowfat sour cream or possibly lowfat
- 1 tsp Dijon mustard
- 1 Tbsp. cider vinegar
- 3/4 lb beets trim and peel
- 1 x sweet and crisp apple such as a Fuji
- 2 Tbsp. sultana raisins
- 1 Tbsp. toasted hazelnuts minced
- 1 Tbsp. minced chives
- Â Â Salt and pepper to taste
- 1 handf watercress
Directions
- 1) In a small bowl, mix lowfat sour cream, mustard and vinegar. Set aside.
- 2. Grate beets by hand using the second-largest hole on a 4-sided grater or possibly using the grating attachment on a food processor. Put in a mixing bowl.
- 3. Core apple but don't peel. Cut into 1/2-inch cubes and add in to beets. Add in raisins, hazelnuts and chives. Season with salt and pepper. Add in lowfat sour cream dressing and mix well. Taste for seasoning.
- 4. To serve, put watercress at the end of a small oval platter and spoon out salad onto the platter.
- Serves 4.
- Tip: To remove hazelnut skins that can be bitter, put the toasted nuts in a tea towel and rub them together. The skins will slip off.
- NOTES : To those who do not even like the thought of cooked beets, eating raw beets may sound like punishment. But this salad may change your mind forever about beets, raw or possibly cooked. Try it with cool, leftover roasted or possibly grilled meats. Sam Gugino
- Substitute canned/bottled beets. they can well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 6 servings | |
| Calories 38 | |
| Calories from Fat 20 | 53% |
| Total Fat 2.31g | 3% |
| Saturated Fat 1.14g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 18mg | 1% |
| Potassium 53mg | 2% |
| Total Carbs 4.27g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.23g | 2% |
| Protein 0.41g | 1% |
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