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Pickled Beets, Sour Cream and Dill Salad

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Pickled Beets, Sour Cream and Dill Salad

Pickled Beets, Sour Cream and Dill Salad
© Randal Oulton

This beet salad is nice to have in the fridge as a mid-week side addition to a summer salad plate, and as an addition to relish trays. It only takes seconds to knock it together, and is only 1 Weight Watchers PointsPlus® per half-cup (100g.) Though no one needs to know either of those facts!

Number of servings: 4 x 1/2 cup (100g) servings

Estimated Prep Time: 5 minutes

Estimated Cooking Time: 0 minutes


2 cups Pickled Beets (sliced)
1/2 teaspoon Dill Weed


Slice up pickled beets until you have about 2 cups worth. (Or weigh out 375g and slice them up.)

Mix in the sour cream, dill and a few grinds / pinches of black pepper.

Put in fridge in a covered container for a few hours to marinate.

Recipe notes

A 500 ml jar of pickled beets, drained and sliced, will yield about 2 cups worth.

Good for up to a week in fridge. Feel free to double or triple this recipe if you are feeding pickled beet lovers. This can be made a day or two in advance. You can serve it right away, but it's best if you let the flavours marry a bit first.

Instead of dried dill, you can use fresh, but you will need a bit more as the flavour of dried is more concentrated.

Nutrition Notes

We used 5% milk fat light sour cream.

Makes around 2 cups (around 400g) in total, having a total of 6 Weight Watchers PointsPlus®. Half-cup (100g) servings are 2 points each; 1/4 cup servings are 1 point each.

Weight Watchers® Info
Per 1/4 cup (50 g)

* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

Please share this recipe with your friends. They may love it.


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