Beet Horseradish Salad

Serves 4

Ingredients

3 medium beets, scrubbed clean with a vegetable brush (about 2 cups)
3 Tbsp sour cream or yogurt
2 to 3 Tbsp prepared horseradish, or
4 to 6 Tbsp freshly grated horseradish
¼ cup chopped dulse
¼ tsp honey
Pepper, to taste

Method

1. Cook the unpeeled beets in boiling water for 15 to 20 minutes. Peel the beets by holding them under cold water and rubbing the skins off.

2. Slice the beets into strips or small cubes.

3. Combine the remaining ingredients in a large mixing bowl.

4. Add the beets, mix, and chill.

Per serving: Calories 177, Protein 5 g, Fat 8 g, Carbohydrates 24 g, Fiber 5 g, Calcium 100 mg, Sodium 265 mg

For more information click on the compass to go to the Maine Coast Sea Vegetables website.


This work is licensed under a Creative Commons License by Maine Coast Sea Vegetables, 2006.
You may reuse or share this work with attribution for non-commercial purposes.