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Beet Cups with Horseradish Sauce

Active Time: 15 minutes
Total Time: 1 hours 15 minutes • Serves: 8


Roasted Beets
4 large beets (about 1 pound)

Horseradish Sauce
1 cup Schnucks sour cream
3/4 cup Schnucks mayonnaise
1/4 cup prepared horseradish
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
1 teaspoon salt
chopped fresh parsley leaves for garnish (optional)

1. Prepare Beets: Preheat oven to 400°F. Rinse beets in cold water. Cut stalks, leaving about 2 to 3 inches intact. Place beets on large rimmed baking pan and roast 45 to 60 minutes or until fork-tender; cool.

2. Meanwhile, prepare Horseradish Sauce: In small bowl, with whisk, stir all ingredients until well blended. Cover and refrigerate.

3. Once beets are cool, cut off stem and peel (skin should remove easily). Cut each beet horizontally in half. With spoon, leaving about a 1/4-inch wall remaining on the inside of beets, scoop out inside of each beet half to create cup. Evenly spoon Horseradish Sauce into each beet half; garnish with parsley, if desired.


Each serving: about 212 calories, 26 g total fat (18 g saturated), 22 mg cholesterol, 525 mg sodium, 13 g carbohydrate, 1 g fiber, 5 g sugars, 1 g protein