• 5-1/4 medium beets, trimmed
• 2 Tbs. plus 2 tsp. sour cream
• 1/4 tsp. white horseradish
• 1/4 tsp. Dijon mustard
• 1 Tbs. plus 1 tsp. mayonnaise
• 1 Tbs. plus 1 tsp. scallions, minced, including some green tops
• 1 Tbs. plus 1 tsp. fresh parsley or dill, chopped

Cook beets in boiling water 35-40 minutes until tender. Drain and rinse under cold running water to cool. Peel and dice. Combine next 5 ingredients in a serving bowl. Add beets and mix gently but well.

Refrigerate 1-2 hours. Before serving, sprinkle with parsley or dill.

Per serving: calories 86, fat 5.8g, 58% calories from fat, cholesterol 7mg, protein 1.6g, carbohydrates 7.9g, fiber 1.5g, sugar 5.7g, sodium 67mg, diet points 2.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.4, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.1, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information