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Ingredientes
- 2 lrg beets trimmed
- 1/2 c. lowfat sour cream
- 5 1/2 tsp Champagne vinegar (or possibly white wine vinegar)
- 2 tsp prepared white horseradish
- 1 1/4 tsp sugar Salt to taste Freshly-grnd black pepper to taste
- 2 bn watercress tough stems trimmed
- 2 Tbsp. corn oil
- 16 x unpeeled 1/3"-thk rounds of English hothouse cucumber
Direcciones
- Preheat oven to 400 degrees. Wrap beets in foil. Bake till tender when pierced with fork, about 1 hour 15 min. Cold. Peel beets. Cut each beet into 8 rounds.
- Whisk lowfat sour cream, 1 1/2 tsp. vinegar, horseradish, and sugar in bowl to blend. Season dressing with salt and pepper. (Beets and dressing can be made 1 day ahead. Cover separately and chill.)
- Toss watercress with corn oil and remaining 4 tsp. vinegar in large bowl. Season with salt and pepper. Divide watercress among 4 plates. Overlap beet slices and cucumber slices atop each. Drizzle with dressing and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 4 servings | |
| Calories 134 | |
| Calories from Fat 111 | 83% |
| Total Fat 12.57g | 16% |
| Saturated Fat 4.21g | 17% |
| Trans Fat 0.02g | |
| Cholesterol 15mg | 5% |
| Sodium 52mg | 2% |
| Potassium 142mg | 4% |
| Total Carbs 4.95g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.08g | 2% |
| Protein 1.24g | 2% |
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