Beets in Dill Sauce Makes 8 1/2-cup servings These sweet and sour beets are delicious hot or cold. Serve them as a side dish or add them to a green salad.
4 cups sliced beets
2 tablespoons lemon juice
1 tablespoon stone-ground mustard
1 tablespoon cider vinegar
1 tablespoon apple juice concentrate
1 teaspoon dried dill weed, or 1 tablespoon chopped fresh dill weed
Wash and peel beets, then slice into 1/4-inch rounds. Steam over boiling water until tender when pierced with a fork, about 20 minutes. Mix lemon juice, mustard, vinegar, apple juice concentrate, and dill in a serving bowl. Add beets and toss to mix. Serve immediately, or chill before serving.
Per 1/2-cup serving * Calories: 44 * Fat: 0.2 g * Saturated Fat: 0 g * Calories from Fat: 4.9% * Cholesterol: 0 mg * Protein: 1.6 g * Carbohydrates: 9.9 g * Sugar: 8.5 g * Fiber: 1.8 g * Sodium: 89 mg * Calcium: 18 mg * Iron: 0.8 mg * Vitamin C: 4.2 mg * Beta Carotene: 26 mcg * Vitamin E: 0.1 mg
